5 Reviews

Don't expect to taste your trout with this recipe; the "sauce" dominates in flavor and texture. It's really more like preparing a hot parmesan chip/vegetable dip that you smother the fish in. We used half the amount of sour cream, parmesan etc and it was still far too much for a pound of fish, and it's all we could taste. I could see this potentially working for a tougher (and cheaper) fish.

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Greenie May 01, 2015

Delicious treatment and topping on trout. Very moist. Every last bit of fish was scarfed up! I made it as written, however since my trout was fairly thick, I cooked it for 10 minutes more. Thanks for posting. I also added some dill as a garnish.

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AcadiaTwo April 09, 2011

YUM! Absolutely delicious! I had to sub asiago for the parmesan and shallot for the onion but I'm sure that still kept it very close to the written recipe. It was fantastic, I will absolutely be making this dish again. Thanks for posting this winner!

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KLBoyle May 15, 2010

As a guy I want something simple and easy. This was it, and was good to boot. I really enjoyed it, and will use this again

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steve.apexjr March 18, 2010

I substituted no-fat, greek style yogurt for the sour cream. I also added chopped Italian parsley along with the onions and the Parmesan. The basic cooking method works great and makes for a very tasty fish.

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moi.frey December 07, 2008
Baked Parmesan Trout Fillets