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Baked Reddened Trout


  • 1/2 c. dried bread crumbs

  • 1 T grated lemon peel

  • 11-/4 c. half and half

  • 2 tsp. paprika

  • 1 egg

  • 2 tsp. sugar

  • 1/2 tsp. coarse (Kosher) salt

  • 6 boneless trout fillets (6-8 oz.)

  • 1/2 - 1 tsp. dried red pepper

  • 1 c. lime-watercress sauce

Illustrated Dinner


Preheat oven to 450F.  Lightly grease a baking sheet or line with foil. Mix the bread crumbs, lemon peel, paprika, oregano, salt and red pepper in a shallow baking pan. Lightly beat the half & half, egg and sugar in a small bowl. One at a time, dip the fish fillets first in the egg mixture and then in the crumb mixture. Arrange fillets on the prepared baking sheet and bake until sizzling & cooked through, 12-14 minutes. Serve immediately with lime-watercress sauce alongside.

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