Brook Trout With Panko Stuffing Recipes

OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO

Steps:

• Preheat the oven to 425°F. Spray a baking dish with cooking spray.
• Season the fish with sea salt and cracked black pepper.
• Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
• Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
• Spread mayonnaise mixture on both sides of the trout.
• Roll the trout in the Panko mixture to coat evenly.
• Transfer the fillets to a baking sheet.
• Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
• Serve immediately with tartar sauce.

STUFFED BAKED TROUT

Steps:

• Cook and stir onions and pepper in butter until tender.
• Removed from heat and add gread crumbs, parsley, lemon juice and basil.
• Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• Place fish in baking dish
• Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• Garnish with cherry tomatoes and parsley if desired.

PANFRIED TROUT WITH LEMON

Steps:

• Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
• Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
• Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.

PAN FRIED WHOLE TROUT

Steps:

• Remove gills from fish and discard. Rinse fish under cold water.
• In a large skillet heat oil over medium heat.
• In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

MUSTARD PANKO BUTTERFLIED FISH

Steps:

• Preheat oven to 450°. Prepare an oven proof skillet, preferably cast iron. Open up fish spread the mustard evenly all over the inside of the fish with a thin coating. Add a thin layer of panko over top and then season with salt and pepper and sprinkle over any of your favorite herbs. Place pan over medium high heat on the stove and drizzle in some olive oil, add sprinkle of kosher salt when hot and then place the fish skin side down into the hot pan. Cook for one minute and then transfer it to the hot oven to cook until panko is browned and fish is cooked about 10 minutes. When ready remove from oven, let cool for about 3 minutes and serve with lemon wedges.

BROOK TROUT WITH PANKO STUFFING

Steps:

• Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown. Add onion, fennel and garlic, and continue to saute until vegetables are golden. Stir in all but 2 tablespoons panko. Continue to saute until panko is golden brown. Stir in the parsley and sage, and grate in the zest of one lemon. Season to taste with salt and pepper, and remove from heat.
• Heat oven to 400 degrees. Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.
• Rinse and dry the fish. Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper. Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons. Fold the fish over to enclose the stuffing. Skewer the sides of the opening together if you wish. Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.
• Place in oven and bake 15 minutes.
• Remove fish from pan and serve, with wedges of the remaining lemon.

BAKED TROUT MEUNIERE - NICE COMPANY DISH

Steps:

• 1. Pre-heat oven to 350 degrees. Melt half of the butter in skillet and saute onions 5 minutes. Add mushrooms, and cook for an additional 5 minutes. Mix in parsley, crackers (or Panko crumbs), 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the thyme.
• 2. Open the trout and spread with the stuffing mixture, leaving 1/2-inch border around edges. Sew opening closed - just enough to prevent leakage, OR use toothpicks to close. It really is best to sew closed, and only takes a couple of minutes.
• 3. Mix flour and the remaining salt and pepper. Coat trout well with flour mixture.
• 4. Melt remaining butter in skillet; cook trout over low heat until browned on all sides. Bake in 350 degree oven for 20 minutes, or until fish flakes easily - do not overcook! Remove fish from oven; carefully snip and remove thread, or toothpicks. Sprinkle with lemon juice, and a small amount of lemon zest and freshly minced parsley, if desired. Serve and enjoy!