Parmesan-Crusted Trout
2
People talking
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:
- 15mins
- Yields:
- Units:
2
People talking
ingredients
- 1⁄2 cup grated parmigiano-reggiano cheese
- 4 boneless rainbow trout fillets
- 4 lemon wedges
directions
- Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
- 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.
- 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.
- Turn the fillets once; cook 2 minutes longer.
- Serve hot with lemon wedges.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@carmenskitchen
Contributor
@carmenskitchen
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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 209Reply
-
Reply
-
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.
