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    You are in: Home / Recipes / Trout Baked in Milk Recipe
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    Trout Baked in Milk

    Trout Baked in Milk. Photo by mersaydees

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    mersaydees's Note:

    This recipe is from “Dolly’s Favorite Recipes”, a souvenir recipe pamphlet I bought while on an Alaskan cruise/land tour in May 1990 with my husband and father-in-law. This is from Dolly’s House in Ketchikan, Alaska. Now a museum, in its heyday it was a colorful brothel and this was one of the favorite dishes served. This recipe had no quantities listed, so I’ve proposed some to pass the recipe edits. So please, go with the quantities that make the most sense to you! It also called for a whole “carefully dressed” fish from which you remove the “head, fins and tail”; to make it simple for our modern markets, I’ve substituted a pound of trout fillets. Placed skin-side down in the baking pan, the skin will slide off easily after baking. I will try this next time with 2 tablespoons of capers baked in with the milk sauce.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Prepare baking pan by buttering with 2 tablespoons of the butter.
    3. 3
      Combine salt, pepper, and flour in shallow dish. Dredge fish in flour mixture on both sides. Dot fish with remaining 2 tablespoons butter. Pour milk over and bake until tender, about 20 to 25 minutes.
    4. 4
      Serve with lemon wedges, if desired.

    Ratings & Reviews:


    Nutritional Facts for Trout Baked in Milk

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.1
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 9.0 g
    Cholesterol 99.1 mg
    Sodium 170.7 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 0.6 g
    Sugars 0.3 g
    Protein 25.2 g

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