Pistachio-Crusted Baked Trout

4 fillets
1/2 tsp coriander seed
1/2 tsp cumin seed
1/2 tsp caraway seed
4 tsp olive oil
1 tsp lemon zest
1 clove garlic minced
1/2 tsp kosher salt (I use himalayan)
1/4 tsp ground cinnamon
1/4 tsp black pepper
1/4 - 1/2 cup pistachio nuts, finely chopped
1 lemon cut into eighths
Arugula (or other green)

Thaw fish
Preheat oven to 350F
Line a baking pan with foil

Heat a small saucepan over a low flame, add coriander/cumin/caraway seeds. Cook and stir for roughly 4 mins or until fragrant and golden brown. Do not burn them, they will become bitter. Remove from heat. Grind in mortar/pestle or small food processor. Stir in next six ingredients

Spread one side of fish fillets with the spice mixture. 
Top with chopped pistachios

Bake for 15 - 20 mins or until fish flakes easily.

Let the fish rest for a few minutes. Take a serving dish and lay out arugula, place fish on the arugula, place lemon wedges around & between fillets.

Serves 4