Pan Seared Trout with Pecan Browned Butter

INGREDIENTS

• 1/4 cup canola oil, plus more for the baking sheet
• 1 cup pecans, finely chopped
• 1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley
• Coarse salt and freshly ground black pepper
• 4 (6- to 8-ounce) skin-on trout fillets
• Lemon wedges, for garnish
• FOR THE PECAN BROWNED BUTTER
• 1/4 cup unsalted butter
• 1 lemon
• 1/4 cup chopped pecans
• 1/4 cup chopped flat leaf parsley
• salt and pepper