Welcome to my new installment The Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of haul went to waste.
If you missed the first recipe and my adaptation {Fire-Roasted Tomato Poached Trout for One}, you can click here.
Three days after that first email…
~
Date: 6/30/17
From: Carrie
To: Dad
Subject: Twin Cities Chefs – Trout
Date: 7/11/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Day
Today for lunch, I made this Baked Trout Fillets recipe, but scaled it back for 1. (Very easy and creamy!) I served it with a side of sauteed kale made similarly to this recipe.
Carrie
Lol! I’m so full of words up there ^^. Here is my adaptation from Taste of Home‘s Baked Trout Fillets.
Creamy Baked Trout for One
- 4 to 6 oz fillet lake trout
- 1/4 cup sour cream
- 1-2 Tbsp shredded Parmesan cheese
- Squeeze of lemon juice (approx 1 tsp)
- 1 tsp of onion (diced small) or 1/2 tsp onion flakes (optional)
- salt and pepper
Method:
- Preheat oven to 350 degrees.
- Mix all ingredients except fish to combine.
- Place fillet, skin side down in a shallow, greased baking dish or pan.
- Spread mixture over fish and bake for approximately 20 minutes, until fish is cooked through.
- Fish should flake easily with a fork
~I served it with sauteed kale similar to this recipe.
Some people say that fish and cheese together is a no-no.
I don’t really mind! It’s cheese!
What’s your take and why?
Carrie
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