Baked Ruby Red Trout


  • Six 8-10 oz Ruby Red Trout Fillets
  • one bunch green onions, sliced
  • 8 oz fresh button mushrooms, sliced
  • 1/4 cup melted butter
  • seasoned bread crumbs

For Seasoned Bread Crumbs:

  • 1 1/2 cups bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup extra virgin olive oil
  • 4 oz dry white wine
  • 1/4 cup melted butter
  • juice of one large lemon
  • salt, pepper and oregano to taste

Cooking Instructions

To make Seasoned Bread Crumbs: In medium bowl, combine bread crumbs, parmesan cheese, garlic, onions, olive oil, white wine, melted butter, lemon juice, salt, pepper & oregano until well mixed.

Line cookie sheet with aluminum foil. Brush cookie sheet with butter and place Ruby Red Trout fillets on top, skin side down. Brush top of fillets with melted butter. Season fillets with salt and pepper, sprinkle fillets with chopped green onions and seasoned bread crumbs. Line fish with sliced mushrooms. Brush mushrooms with remaining butter. Bake at 400 degrees for 20 minutes.

Lime Basil Fjord Trout


  • Four 8 oz Fjord Trout fillets
  • 1/4 cup olive oil
  • Juice of one lime
  • 2 cloves garlic, chopped
  • 1 handful fresh basil, chopped
  • 1 tsp kosher or sea salt
  • 1 tsp black pepper
  • 1 tsp kosher or sea salt

Cooking Instructions

Combine all ingredients and marinate the trout for at least one hour. Preheat grill on medium to medium-high. Place fillets flesh side down on well oiled grates. Cook for 3 to 4 minutes then flip and cook skin side down for another 3 to 4 minutes or until the meat is white and flaky.
lime basil trout