Now that the weather has cooled off, hubs is back to fishing most weekends and stocking our freezer with beautiful rainbow trout! He recently went fishing with his brother and brought back 4 monster rainbows. I always fillet the fish (or with the small ones, just clean them) and freeze them so that they are as fresh as they can be. Below is my newest recipe and it man was it good!
1 c. panko breadcrumbs
2 oz. grated Parmesan cheese
1/3 c. pine nuts chopped
2 T. chopped fresh herbs (I used cilantro but parsley or basil would also be great)
2 T. olive oil
8 3oz thin trout fillets (or 4 6oz. fillets cut into strips depending on the size of the fish).
3 T. butter
1 lemon, juiced
Clean and fillet the fish. Hopefully the person who catches the fish cleans it on sight and brings you something that looks like this:
Hold the fish by the tail. With the knife blade pointing away from you and across the body of the fish, begin to cut toward the head (or at least where the head used to be). Use the backbone to guide your knife. Discard backbone.
In a mixing bowl, combine the panko, Parmesan cheese, pine nuts, and cilantro. Add the oil and stir to combine.
When you fillet the fish make sure to take the time to remove the pin bones. I find the easiest way to do this is with tweezers (I keep a separate pair in the kitchen).
Preheat oven to 375. Place a cooling rack on a baking sheet. Place fish on cooling rack and firmly press the panko mixture on the top of each fillet of trout. Place the butter and lemon juice in a microwave safe bowl to melt. Pour the lemon butter over the fish.
Place the trout in the oven and bake for approximately 15 minutes or until cooked through and the topping is browned. Serve with roasted broccoli.