Parmesan-Crusted Trout

Submitted by cchampion1974

"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
• Ingredients: 3
• 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.

Reviews

[barefootmommawv]

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