Small Recipes...Trout Baked in Cream

 Fish works well to fix for one or two people. I do get a little tired of it so I am always ready to try a different way to fix it. This recipe has a couple of things going for it. It is not breaded, the bread crumbs are sprinkled on top and the seasoning is quite good. 
 I really couldn’t tell that the cream made any difference but it came out well so will do it again. I would guess it helps hold the  bread crumbs on the fish. The recipe calls for trout but I just used a firm fish and that worked well.
 This recipe was in a Taste of Home cookbook, Contest Winners. I had not seen it before which is unusual for their cookbooks as they tend to repeat many recipes in many of their cookbooks. It is also available on their web site. Look for it by name.
Trout Baked In Cream
2 servings
3 fish filets ( about 3 ounces apiece)
1 Tablespoon lemon juice
½ teaspoon dill weed (about, adjust to the size of your fish)
¼ teaspoon salt
1/16 teaspoon pepper
½ cup heavy whipping cream
1 tablespoon seasoned bread crumbs (I used crumbs made from a slice of GF bread)
Place fish in a greased baking dish. 
Sprinkle with lemon juice, dill weed, salt and pepper. 

Pour cream over all. Bake, uncovered, ay 350°F for 15 to 20 minutes or until fish flakes easily with a fork.


  1. I've been making something similar with fresh caught bass. The recipe I use has dill and breadcrumbs, but you put a mayo mixture on the fish first.

    1. The mayo mixture sounds good. Might have to try that.

    2. I make fish often, my go to recipe is mayo and Dijon or spicy mustard (equal amts) mixed and spread over fish, topped with bread crumbs. Simple, tasty, & quick!

    3. I am going to have to try the Mayo next time I make fish. Did you notice that the fish is not rolled in the crumbs?


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