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Because nothing is better than great food... except enjoying it with someone special!


Parmesan Crusted Trout & Zucchini Squash Medley


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Trout is our favorite fish to eat -- it's meaty enough to not fall apart on the spatula, but generally light in texture. Amanda has loved it ever since she won the girl's 10-13 age group of her local fishing contest by catching three beautiful rainbow trout . The fact that she won because she was the only member of that age group is irrelevant -- trout is tasty!!

This meal can be prepared with either rainbow trout or steelhead. Just remember that the steelhead is thicker and may require a longer cooking time.

This side is one of Andrew's childhood favorites. It's a great accompaniment to any dish.

For the fish:
-3/4 lb. - 1 lb. trout fillet
-1/4 cup breadcrumbs
-1/8 cup parmesan cheese, grated
- 3 artichoke hearts, chopped slightly
- 2 tsp. capers
- 4 basil leaves, sliced into strips
-enough olive oil to cover the pan

Preheat oven to 375ºF. Heat olive oil over medium-high heat in a frying pan that's large enough to fit entire fillet.

Mix the breadcrumbs and grated parmesan. Spread out on a plate. Press the fish, face down, onto to mixture. When oil is hot enough, place breaded side down in frying pan. Fry for about 3 minutes or until the mixture is hardened on outside of fish.

On a baking sheet, place fish. Add artichokes, capers and basil on top of fish. Bake for around 10 minutes, or until fish easily pulls from skin.

For the side:
-1/2 zucchini, sliced and cut into quarters
-1/2 yellow squash, sliced and cut into quarters
-1/2 onion, diced
-1/4 cup frozen corn
-1 tbsp. olive oil
-1/2 tbsp. butter
-1/2 tsp. pepper
-1/2 tsp. salt

Heat olive oil over medium heat. Add onion first and cook until clear. Lower heat to medium. Add remaining ingredients and stir for up to 10 minutes.

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