- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon blood orange zest
- 1 pound skinless rainbow trout fillets
- 2 tablespoons butter
- salt and ground black pepper to taste
- Mix Parmesan cheese, onion powder, oregano leaves, and blood orange zest together in a shallow dish. Press trout fillets into the Parmesan mixture to coat. Shake off excess and place fillets on a plate.
- Melt butter in a nonstick skillet over medium-low heat. Add fillets; cook until brown and crispy, about 3 minutes. Flip and continue cooking until flesh flakes easily with a fork, about 3 minutes more. Season with salt and pepper.
06/27/2019
recipepes.com
fabienne's parmesan-blood orange rainbow trout, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
