Baked Trout



6 servings

Recipe from

Oxmoor House


12 freshwater trout fillets (about 2 pounds)
4 eggs, beaten
1 cup Italian breadcrumbs
1/4 cup butter or margarine
1/4 teaspoon dried whole oregano
Lemon wedges


Rinse fish thoroughly in cold water; pat dry. Soak fish in egg 10 minutes. Roll fish in breadcrumbs. Place fish, skin side down, in a 13- x 9- x 2-inch baking dish; dot with butter. Sprinkle with oregano and paprika.

Bake, uncovered, at 350° for 30 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter; garnish with lemon, and serve.