Best Trout Parmesan Recipes

Baked Parmesan Trout Fillets image

Provided by Dari Donovan

Categories Trout

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb trout fillet
1 cup sour cream
1/4 cup grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon onion, finely chopped
1/2 teaspoon salt
paprika

Steps:

Preheat oven to 350 degrees.
Place trout fillets in a greased shallow baking dish.
In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
Sprinkle with paprika.
Bake 20-25 minutes or until fillets flake easily with a fork.

Nutrition Facts : Calories 307.5, Fat 20.6, SaturatedFat 9, Cholesterol 101.1, Sodium 491.3, Carbohydrate 2.4, Fiber 0.1, Sugar 2.3, Protein 27.2

Trout Parmesan image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 (10 to 11 ounces) whole Shenandoah Valley, Virginia trout, head removed, butterflied and boned
2 cups all-purpose flour, seasoned with salt and pepper
4 whole eggs, beaten with 2 tablespoons water
10 ounces grated Parmesan
Soybean oil or other oil, for frying
Hollandaise Sauce, recipe follows
3 tablespoons lemon juice
4 pasteurized egg yolks
1/4 teaspoon salt
3/4 cup clarified butter, hot
1/4 teaspoon cayenne pepper
Dash hot sauce

Steps:

Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.

Parmesan-Crusted Trout image

Provided by carmenskitchen

Time 15m

Yield 4 Fillets

Number Of Ingredients 3

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

Steps:

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.

Nutrition Facts : Calories 153.3, Fat 7, SaturatedFat 3, Cholesterol 53.8, Sodium 197.7, Carbohydrate 1.8, Fiber 0.7, Protein 20.4

Parmesan Baked Steelhead Trout Recipe image

Provided by @MakeItYours

Number Of Ingredients 7

2 lb steelhead trout filet
2 tablespoons olive oil
1 to 2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 lemon (half sliced, half juiced)
3 tablespoons fresh Parmesan cheese
sea salt and freshly ground pepper to taste

Steps:

Preheat oven to 400 degrees. Line baking sheet with aluminum foil.
Place filet skin side down on baking sheet.
In small bowl, stir together olive oil, parsley, garlic and juice from ½ of the lemon.
Pour oil mixture over fish gently rub to coat.
Sprinkle with sea salt and pepper to taste.
Top with Parmesan cheese and sliced lemon.
Bake for 12 to 15 minutes or until fish is flaky.
Optional: Broil for 1 to 2 minutes at the end of cooking to slightly brown filet.
Serve immediately.