Herb Crusted Trout is great for a quick weeknight meat. I had this meal on the table in 20-25 minutes including my prep time. I have made trout in several ways, but I think this is one of my favorites. The breadcrumbs add a beautiful crunch and texture to the dish, while the herbs lend a pleasant taste and aromatics.
Rainbow Trout is a suitable fish for baking and pan searing. The fillets are relatively thin so it does not take long to cook. This fish is also full of nutrients, such as, omega-3 fatty acids, B12, B6, phosphorus, and other essential vitamins and minerals. It also has a low level of mercury, making a good choice.
INGREDIENTS
- 3 pieces Rainbow Trout
- 1 cup gluten/dairy free plain breadcrumbs
- 1 tablespoon parsley
- 4 tablespoons margarine, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt
- pepper
- lemon, for squeezing over the top (optional)
Making herb crusted trout is very simple and requires a small amount of time, so this is a great recipe for the working parent.
TIP: FRESH TROUT SHOULD NEVER SMELL FISHY
Preheat the oven to 400 degrees Fahrenheit. Line a tray with parchment paper. This makes for easy clean up and the fish does not stick to it.
In a small bowl mix the breadcrumbs, parsley, garlic powder, onion powder, salt, pepper and melted margarine.
Take a paper towel and dry off the trout fillets. Lay the fillets on the tray. Take 1/3 of the breadcrumb mixture and press it on to the trout. Repeat this process for the other 2 pieces.
Place the tray in the oven for 8 minutes. When the herb crusted trout are done, the breadcrumbs will have a beautiful golden color and you will smell the aromatics of the spices. You can check the doneness by seeing if the fish separates easily with a fork.