Thursday, May 14, 2009

Rainbow Trout

Connor and Ryan went to a program run by the Everett Park District. For $5 they got a fishing pole, goodie bag, and even managed to catch two fish. Which were at least gutted and de-headed when they brought them home. However, they still had all the bones. Ummm...yeah....those were lots of kids got to watch mom throw up when one got caught in her throat. Anyway, next time I am just going to buy fish that is already de-skinned and de-boned.


1 pound trout fillets
1/2 cup sour cream
½ cup mayo
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Crushed croutons


Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika and crushed croutons. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.

1 comment:

  1. hard to taste it if you're choking! I've never been a big trout fan myself, but the event sure looks fun!