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Parmesan Crusted Trout with Sauteed Zucchini & Tomatoes by Jes Mostek	(1 rating) Rating Details Rate this meal Printable View

Recipes:

Parmesan Crusted Trout by Jes Mostek serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

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.

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:

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).

Categories:

Fall/Winter
Fish & Seafood
Low Calorie
Low Fat
Low Sodium
Main Dishes
Quick & Easy
Spring/Summer

Sauteed Zucchini & Tomatoes by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

There is no need to peel the zucchinis, but be sure to wash then thoroughly. The same goes for the tomatoes.

This is really a tough recipe to get wrong. It all depends on your individual tastes, and texture preferences. I prefer my vegetables more al dente, so I cook them for a short period of time. My mom, who is a great cook, keeps this dish on the stove for about 20 minutes. There really is no wrong way to make this.

Add the cheese (any variety, really, and feel free to add more if you like), and even the kids will gobble it up so fast that you may find yourself making a double batch next time!

Ingredients:

2 sm.

zucchini, sliced

roma tomatoes, diced

2 T.

olive oil

1 clove

garlic, minced (or 1/2 tsp. powder for each clove)

salt & pepper to taste

3 T.

Parmesan cheese, optional

Directions:

Heat the oil in a heavy-bottomed saute pan. When the oil dances and ripples, add the zucchini, garlic, and salt & pepper.

After a minute or two, add the tomatoes. Stir sparingly. Saute for another couple of minutes.

When the Zucchini slices become slightly darker in color transluscent in the center, and the tomatoes begin to release their juice, remove from heat and serve topped with optional cheese.