Pecan Crusted Trout *

 2/3 cup finely chopped pecans
1 tsp dried rosemary, crushed
1/2 tsp salt
1 Tbsp flour
1 egg
4 (4 oz) trout filets, skinned if desired
2 Tbsp pure maple syrup
Chopped fresh parsley, for garnish

Preheat oven to 400.  Coat a baking sheet with cooking spray.  Stir together pecans, rosemary and salt in a shallow dish.  Add flour to a second shallow dish.  Lightly beat egg in a third shallow dish.  Dredge top of each filet in flour, shaking off excess; next dip top into beaten egg; dip top into pecan mixture, pressing lightly to adhere.  Arrange filets on prepared baking sheet, coated sides up.  Bake 5-7 minutes per 1/2 inch thickness of fish, or until fish flakes easily with a fork and fish reaches 145 degrees.  Serve filets with a drizzle of maple syrup.  Garnish with parsley.

Serves 4