Trout Au Gratin
Submitted by bigbruce
Trout baked in foil with a melty American cheese and breadcrumb topping seasoned with paprika and parsley. Hands-off, one-hour dinner that’s crispy on top and flaky underneath.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minIf you’ve ever struggled to get fish and cheese to work together, this recipe cracks the code.
Cleaned trout gets placed on greased foil squares, then topped with a savory mixture of shredded American cheese, breadcrumbs, paprika, parsley, and onion powder. Seal the foil, bake, and the cheese melts right into the fish while the breadcrumbs hold their texture on top.
When you open those foil packets, you get flaky, tender trout under a golden, bubbly crust. It smells incredible and the cleanup is practically nothing.
Kitchen Tips
- American cheese melts smoother than most cheeses, which is exactly why it works here. It coats the fish without getting greasy or stringy.
- Seal the foil securely but leave a little room for steam. That trapped steam is what keeps the fish moist while the topping sets.
- For a crunchier top, open the foil packets during the last 5 minutes of baking and let the broiler crisp things up.
Ingredients
Directions
Preheat oven to 400?F.
In a bowl, combine American cheese, bread crumbs, parsley flakes, onion powder, salt and pepper.
Place trout on individual squares of greased foil.
Spoon crumb mixture over fish.
Seal securely and bake for 30 to 35 minutes or until fish flakes easily.
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