Whether you’re lucky enough to have freshly caught trout from a Missouri river (the season opened March 1) or picked up a fillet from the supermarket, this recipe appeals.

It’s from Ruth’s Chris — yes, the chain of steakhouses — which suggests it for the Lenten table. But you can enjoy it regardless of religious affiliation or day of the week. And if you toast the (Missouri) pecans at home and bring the ingredients along with your fishing pole to Roaring River, Bennett Spring or Montauk State Park, you can enjoy a real (make that reel) Missouri meal right at the source.

Ruth’s Chris Trout Pecan

Yield: 4 servings

For trout:

4 ounces pecans

4 (6-ounce) skinless trout fillets

Salt

Ground black pepper

About 1 1/2 cups plain dry bread crumbs

3 tablespoons olive oil

3 tablespoons butter

For New Orleans meuniere butter:

1/4 cup (1/2 stick) butter, cut into small pieces

Juice of 1/2 lemon

2 teaspoons Worchestershire sauce

For garnish:

Chopped parsley

Lemon wedges

To prepare fish: Roast pecans in a 300-degree oven until they begin to brown, 7 to 8 minutes, stirring once or twice. Immediately transfer to a plate or bowl. Let cool, then chop. (Pecans also can be toasted in a dry skillet.)

Season trout with salt and pepper to taste. Dredge in bread crumbs, shaking off excess.

Heat oil in a heavy saute pan or cast-iron skillet over medium heat. Add 3 tablespoons butter. When butter begins to sizzle, add trout. Cook 3 minutes per side or until golden brown. Transfer trout to serving plate. Quickly wipe out pan; return to heat.

To prepare meuniere butter: Add 1/4 cup butter to pan. When butter begins to brown, add lemon juice and Worchestershire sauce. Pour over fillets. Sprinkle pecans over fillets. Garnish with chopped parsley and lemon wedge. Serve immediately.