Parmesan-Crusted Trout
-- taken from SHAPE, June 2000
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons grated Parmesan
- 4 4-ounce trout fillets (skin on one side*)
- Olive oil cooking spray
In a shallow dish, combine bread crumbs and Parmesan. Add fillets and turn to coat both sides. Coat a large nonstick skillet with olive oil spray and set it over medium-high heat. when pan is hot, cook fillets, skin side up, 3 minutes. Flip and cook 1-2 minutes.
*Leaving skin on adds flavor and helps keep fillets from falling apart.
NOTE: 6/05/00: I cooked this using Tilapia instead of Trout and found it just as flavorful. The only drawback was the fish fell apart a bit -- but it all tasted the same: GREAT!
