Corpusfishing.com

[Dirtylove]

I had a house full of hungry people, and twon nights worth of trout filets and I didn't want to deep fry them. Most recipes call for lots of onion and lemon and Tony's, and such, and for me, trout is just too mild for that. So, I started with what I use as a baste when I grill salmon filets:

1 stick of butter, softened in microwave
two heaping tbs. mayo
1 tsp. dried dill
Mix well with a fork, in a bowl.

Then the roll:

1 part grated parmesan to 3 parts panko bread crumbs. I like the plain because I'm wanting to taste the fish, but there are also Italian style available.

Dredge the filets in the butter/mayo, then into the Panko/parmesan. Let them rest for a few minutes so the crumbs stay on better.
Put them on a rack above a cookie sheet or baking pan, and bake near the top of the oven at 450 for 12-15 minutes.

WATCH THE FILETS because there was a 2 minute variance between my top and bottom ovens. You want the breadcrumbs to brown on top but you do not want to overcook the fish.

I expected there to be leftovers for the rest of the week, but the seconds and thirds shut that plan down.

I think dried parsley would also be nice instead of the dill, and may experiment with it next time. Maybe even cilentra.

[Tyler]

I bet it was good!
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[jws.hookem]

Tried the parmesian recipe on some fresh caught Louisiana Red Snapper. I added a little garlic, seasoning salt, and black pepper to the dry breading. It was great!
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[Dirtylove]

I was thinking about how good garlic would go with parmesan, especially with red or drum filets. With trout, I want as little seasonoing as possible. I think I will go with dried parsley next time instead of dill on trout, and put a little garlic powder in it for drum, reds, etc. This was my first experiment with panko bread crumbs and now I'm trying to work up a pork chop version.