This was excellent. I followed the recipe exactly and the rainbow trout turned out so moist. The bread crumbs with the garlic and green onions has such great flavor. Even my picky husband loved it!
I used Artic Char and it was super, thanks
Great topping! I stuffed the trout with it as well, and didn't use the cream. The trout was rather bland, but I think that was the fish not the recipe - the topping made up for it!
This recipe is magical. I used a filet of trout but followed the basics of the ingredients - substituted w garlic powder, onion powder, lemon juice. Still turned out amazing. DH raved about it all through the meal. Thanks for sharing!
We love the ingredients and flavor combinations. My husband is on a diet so we did not use the butter or add extra olive oil after the fish was baked, and it was still delicious. With roasted brussel sprouts/carrots/whole garlic combo on the site, it was an very tasty and low fat/low calorie meal!
Wow! Absolutely delicious!
Amazing dish! My family loved it.
I made this tonight.Wow! Thank you so much for an excellent elegant meal.
My husband said I could charge quite a bit if I served it in a restaurant! I used steel head trout fillets...delicious:) Served it with the sauteed kale from this site with some sauvignon blanc...pretty darn fancy for a Tuesday night meal:)
Edit: I've made this recipe again but this time I was in a hurry, so I skipped step 10 and placed the rest of the mushrooms on top of the fish (before step 7) before baking. This recipe works very well no matter how you decide to make your final topping. I've included another photo from a better camera.
I've made this recipe twice. First time I used trout fillets (skin on) reducing the olive oil & butter almost half and because I was in a rush used garlic powder which I mixed in with the bread crumbs to taste. Second time I used a large salmon fillet (skin on) but used fresh chopped garlic and diced red onion - red onion was what I had on hand.
In both cases, I placed the fish's skin side down in the baking dish, followed the steps for assembling, then topped the fish with several slices of fresh lemon before placing in the oven to bake.
Each time at Step 10, I added several splashes of rice wine with the saute mushrooms, reduced the wine a bit, then added about 1/4 cup of thick cream and seasoned with salt & pepper to taste.
When I served the fish, I removed the baked lemons, placed the fish on dinner plates, poured the mushroom sauce over the fish then leaned the baked lemons next to the fillets. Looked very nice next to cooked rice and a side of steamed broccoli.
This recipe turned out excellent each time, even with garlic powder when I was in a rush. But, here's the best part: you can heat up any leftover fish in the microwave the next day and the skin-on fillets are just as moist as the day you baked it. A rare result when reheating fish in the microwave. Although, I did not have any leftover mushroom sauce, the reheated fish was still very good each time.
I recommend doubling the recipe for easy leftovers for those who have busy schedules. Perhaps the next time I make this recipe, I'll take a photo. Excellent!