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.
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.
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!
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
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.