Simple, yet delicious, trout!
Author: American Institute for Cancer Research
Suggestions: For best results, test for freshness: Select fish that has little to no fish odor and has somewhat clear flesh that bounces back when lightly pressed.
Serves: 4 person(s)
Preparation Time: 10 mins
1 Tbsp (or more, if needed) wholewheat flour
1 tsp onion powder
1 tsp freshly grated lemon zest (optional)
4 trout fillets (about 5 oz each)
2 Tbsp chopped flatleaf parsely
1 lemon, cut into 8 thin slices
In a paper or plastic bag, combine the flour, onion powder, and lemon zest by shaking the well-shut bag. One by one, add pieces of trout and shake to lightly coat the fish with the mixture. Arrange the trout on the prepared baking sheet. Coat the top of the fish with canola or olive oil cooking spray.
Bake, uncovered, until the fish is opaque white at the thickest point, about 20 minutes. Using a wide pancake turner, transfer each fillet to a warm dinner plate and sprinkle with some of the parsley. Place 2 lemon slices on each fillet, and serve.
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