INGREDIENTS
4
trout, fillets
1
Creamed spinach and mushrooms
4
Lemon, wedges
1 tbsp
Parsley, fresh
1
Sugar snap peas
2 tbsp
All-purpose flour
1/4 tsp
Black pepper
1/2 tsp
Salt
1 tbsp
Olive oil
1/3 cup
Pecan, ground halves
1/3 cup
Panko
1 tbsp
Butter
1/4 cup
Buttermilk, nonfat