The titles is missing an adjective – it’s creamy AND crunchy! Love me some panko breadcrumbs.
This recipe couldn’t be easier – you can really make it with any sort of flavour base. Just take mayo, add your flavour, spread and go! For this one, I did sriracha and a touch of pesto mixed with mayo and lemon juice & zest. Simply spread the mixture over some delicious fresh rainbow trout, sprinkle with panko breadcrumbs and parmesan cheese – now bake! Quick and easy supper.
We’ve made fish our go-to meat. It’s cheap here, light and tasty – helps when we try to eat a little more healthy.
Recipe inspired by Baked Trout Fillets
Ingredients
Large piece of Trout
1/2 cup mayo
1-2 tbsp sriracha
1 tsp pesto (optional)
dash salt
dash pepper
Juice of 1/2 lemon
1 tsp lemon zest
1/4 cup breadcrumbs (I used panko)
1/8 cup parmesan cheese
Preheat oven to 350 degrees F.
Mix first 8 ingredients together to make your spread. Place trout on parchment paper and spread sriracha mayo sauce across entire fish. Sprinkle with breadcrumbs and parmesan. Bake in oven for 20-25 minutes.
The fish is very flavourful, so I paired mine with a simple lettuce salad and pasta with parmesan and butter. Yay for rooster sauce!
