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| Allow about 1/2 lb. fish per serving.
If frozen, the fish must be thawed completely before cooking. You may substitute flounder, bluefish, or any other white fish that flakes easily. |
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| Ingredients: | |||||
| 2 lb. | freshwater trout | ||||
| 1/4 c. | olive oil | ||||
| 1/4 c. | grated Parmesan cheese | ||||
| 1/4 c. | bread crumbs | ||||
| 1/2 tsp. | garlic powder | ||||
| 1 T. | fresh snipped parsley | ||||
| salt & pepper to taste | |||||
| Directions: | |||||
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Preheat the broiler (with the oven door closed) and prepare the broiling pan by covering it with aluminum foil and coating the foil with a thin layer of oil, to prevent sticking.
Remove the raw fish filets from their packaging. Rinse under cool tap water and pat dry with a paper towel. In a small mixing bowl, combine the Parmesan, bread crumbs, garlic powder, parsley, salt & pepper. Rub the fish filets on both sides, first with the olive oil, and second with the Parmesan mixture, coating evenly. Broil until Parmesan coating is golden brown and fish flakes easily, turning once half-way through cooking (about 7-10 minutes, or more if you have particularly thick fish filets). |
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