Best Baked Parmesan Trout Fillets Recipes

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OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO



Oven Baked Trout Recipe with Parmesan and Panko image

This oven baked trout recipe features fillets that turn out crispy on the outside with a tender white flesh interior that is very flaky.

Provided by Carol

Categories     Fish

Time 25m

Number Of Ingredients 9

sea salt and cracked black pepper to season
1 lb. rainbow trout fillets
2 tbsp light mayonnaise
1 tsp lemon zest
2 tsp Dijon mustard
1/2 cup Panko bread crumbs
3 tbsp grated fresh Parmesan Cheese
1 tsp of fresh thyme
To serve: Tartar sauce (optional)

Steps:

  • Preheat the oven to 425°F. Spray a baking dish with cooking spray.
  • Season the fish with sea salt and cracked black pepper.
  • Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
  • Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
  • Spread mayonnaise mixture on both sides of the trout.
  • Roll the trout in the Panko mixture to coat evenly.
  • Transfer the fillets to a baking sheet.
  • Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
  • Serve immediately with tartar sauce.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 14.5 grams carbohydrates, Cholesterol 172.3 milligrams cholesterol, Fat 20.7 grams fat, Fiber 0.6 grams fiber, Protein 56.7 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize Half of the recipe, Sodium 517 grams sodium, Sugar 1.2 grams sugar, UnsaturatedFat 12.8 grams unsaturated fat

BAKED TROUT FILLETS



Baked Trout Fillets image

Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika

Steps:

  • Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.

BAKED TROUT FILLETS



Baked Trout Fillets image

Easy and delicious trout fillets!

Provided by acsdeb

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
  • Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g

BAKED FRESH RAINBOW TROUT



Baked Fresh Rainbow Trout image

Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.

Provided by In-a-Pickle

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 8

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
  • Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
  • Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g

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