LOCALY GROWN IN MANITOBA CANADA!
Crumbed & Baked Fresh Trout!
Cook & Prep Time = 30 minutes
This Crumbed & Baked Trout is a simple yet impressive dish that highlights the delicate flavor of fresh trout with a crunchy, herb-infused coating.
Baked instead of fried, it’s a healthier take on a classic — perfect for weeknight dinners or casual entertaining.
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2 fresh trout fillets (skin on or off, ~150g/5 oz each)
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1/2 cup panko breadcrumbs (or regular breadcrumbs)
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2 tbsp Parmesan cheese, finely grated (optional)
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1 tsp lemon zest
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1 tsp fresh thyme, parsley, or dill, finely chopped
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1/2 tsp garlic powder or 1 clove garlic, minced
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Salt & black pepper, to taste
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1 egg, beaten
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1 tbsp Dijon mustard (optional, for extra flavor)
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2 tbsp olive oil or melted butter
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Preheat the oven
Preheat to 400°F (200°C). Line a baking tray with parchment paper or lightly grease. -
Prepare the crumb mixture
In a shallow bowl, mix panko, Parmesan (if using), lemon zest, herbs, garlic, salt, and pepper. Drizzle in olive oil or butter and mix until crumbs are lightly moistened. -
Coat the trout
Pat the trout fillets dry. Brush lightly with Dijon mustard if using, then dip in beaten egg. Press into the breadcrumb mixture, coating both sides evenly. -
Bake the trout
Place fillets on the prepared tray. Bake for 15–18 minutes, or until the crust is golden and the fish flakes easily with a fork. Thicker fillets may need an extra minute or two. -
Serve hot
Garnish with lemon wedges and fresh herbs. Serve with a crisp salad, roasted vegetables, or creamy mashed potatoes.
Enjoy!
Ingredients
Directions