4 large trout fillets
1 tablespoon fresh lemon juice
1/2 breadcrumbs
1 cup toasted pecans
2 teaspoons dried rosemary
1/2 cup all-purpose flour
1 egg, beaten with 2-3 teaspoons water
2 tablespoons olive oil
2 tablespoons butter

Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. Combine 2 tablespoons of breadcrumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining breadcrumbs and rosemary and transfer to plate. Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in centre, about three more minutes. Transfer to plate. Repeat with remaining butter, oil and fillets.