Parmesan-Crusted Trout

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.

• Ready In: 15 mins
• Yields: 4 Fillets

Ingredients

• 1⁄2 cup  grated parmigiano-reggiano cheese
• 4  boneless  rainbow trout fillets
• 4  lemon wedges

Directions

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.