Trout Parmesan Recipes

BAKED TROUT FILLETS

Steps:

• Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

PARMESAN-CRUSTED TROUT

Steps:

• Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
• Dredge each fillet, flesh side down, in the cheese. Arrange the fillets, flesh side up, on a clean dry work surface and coat with additional cheese.
• Heat a heavy non-stick skillet sprayed lightly with non-stick cooking spray over medium-high heat. Arrange the fillets, flesh side down and not touching, in the hot skillet;cook for 3 minutes.
• Turn the fillets once; cook 2 minutes longer.
• Serve hot with lemon wedges.

PECAN-CRUSTED TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

TROUT PARMESAN

Steps:

• Makes 4 servings
• Preheat oven to 350. Spray a glass/metal pan with cooking spray, so your trout won't stick. Set your trout filets in the pan.
• Mix Sour Cream, Lemon Juice, Parmsan Cheese, and finely chopped onion. Brush on trout filets *to taste..* I really enjoy the flavor of trout, and won't drown them in the sauce.. I just brush lightly and use the rest of the sauce as a dip.
• Sprinkle trout with paprika and cook at 350 for 20 minutes or until fish flakes easily with fork. I usually turn off my oven and let the trout sit in the warm oven for another 5-10 minutes while I set my table.
• Serves well with a vegetable blend of broccoli, cauliflower, and carrots and either fried or baked potatoes, or long grain and wild rice.

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.

KETO PARMESAN ENCRUSTED WHITE FISH

Steps:

• Heat oven to 410 degrees .
• Combine cheese, paprika, parsley, salt, and garlic powder in a shallow dish big enough for dipping your filets in.
• Lightly spray fish with spray oil then dip each filet in cheese mixture, coating front and back.
• Line a baking sheet with foil and lightly spray the foil with spray oil before placing filets on it. I also spray the tops of the filets very very lightly.
• Bake 15-20 minutes until done. You'll want you to watch them closely so they don't over cook.
• Take them out and serve. You can add some fresh lemon juice or just leave them the way that they are.

BAKED PARMESAN TROUT FILLETS

Steps:

• Preheat oven to 350 degrees.
• Place trout fillets in a greased shallow baking dish.
• In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
• Sprinkle with paprika.
• Bake 20-25 minutes or until fillets flake easily with a fork.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

TROUT PARMESAN

Steps:

• Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
• Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
• Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
• Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.