Remember this guy?
So I caught this trout the other day… and I wanted to create a different dish with it instead of BBQ’ing it in tin foil. Don’t get me wrong, I love BBQ’d trout, but I like to change things up too. So I became creative…and baked trout was calling my name. I didn’t mind turning on the oven since the weather has not been hot.
Since I recently taught myself to fillet a salmon, I figured a trout was probably not too difficult either. It was probably easier as it was smaller and easier to work with. And I definitely did a better job. The backbone came off much cleaner and I didn’t leave behind a ton of the bones. I still had to use tweezers to remove some of the pin bones, but that is normal.
So once the trout was split into 2 beautiful fillets, I put them in a casserole dish. I then covered them with onions, garlic, salt, pepper and fresh herbs. Then I gave it a bath in a nice white Chardonnay – about a 3/4 cup. Next, I covered the fish with gluten-free cracker crumbs to mimic a breadcrumb topping. I drizzled about 4 Tbsp. of melted Earth Balance over top and stuck it in the oven for about 12 minutes, on 400F. Once the buzzer went off, I quickly switched to the broiler to give it a nice brown top.
My verdict? I thought it was tasty. The fish was flaky and did not taste fishy one bit. The only thing I caution about is that the trout did have a stronger wine flavour, so if you are not a big wine fan, I would suggest subbing it for chicken broth?
I served my baked trout with my yummy Vegetable Risotto.
Enjoy and be back soon.
I have a yummy cookie recipe for you soon…healthy and filled with protein… you’ll love it.