Fish in general is something we should be eating more of. It’s especially good for growing bodies, so long as you can convince the kids to give it a try. Rainbow trout is a great place to start, with its mild flavour and pretty pink colour, and when coated in an addictive crunchy topping it’ll be a challenge for even the pickiest eater at the table not to get hooked. If that’s not enough, it’s hard to resist a dish that comes together in less than 30 minutes, is impressive enough to serve to your dinner guests, and can be made from the items you likely already have lingering in your pantry and fridge.
Total Time Required: 25 - 30 minutes
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 1/2lbs. Canadian farmed rainbow trout
- ⅓ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- Preheat oven to 425°F and line a rimmed baking sheet with foil. Grease lightly withnon-stick spray.
- In a small bowl combine the mayonnaise, Dijon mustard and garlic. In a second bowl, stir together the panko, Parmesan and parsley.
- Lay the trout skin-side down on the prepared baking sheet and spread the mayonnaise mixture on the flesh of the fish. Sprinkle the panko mixture over top to coat.
- Bake for 10-12 minutes (depending on the thickness of the trout) or until the fish begins to flake when your press firmly in the centre of the pieces.