Total Time
Prep 10 mins
Cook 5 mins

This is from Terry Conlan the Executive Chef at the Lake Austin Spa Resort in Austin, TX. My sister visited a few years ago and brought me back his signed cookbook called "Fresh". Easy recipe if you love trout and healthy eating. I served it with Herbed Stuffed Tomotoes and Pan-Roasted Broccoli.


  1. Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
  2. 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.
  3. 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.
  4. Turn the fillets once; cook 2 minutes longer.
  5. Serve hot with lemon wedges.
Most Helpful

4 5

This was good but it wasn't great. I'm going to make it again but i'm going to bake it. For me it didnt have enough flavor. So I will probably add some garlic or some dry ranch dressing mix next time. Over all it was good. Thank you for posting. I made for PAC Spring 209