Creamy Baked Trout


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A distinct memory of my childhood is Sunday morning breakfast. Without fail, we had fried mountain trout, hot grits and homemade biscuits.

People are often surprised at the idea of fish for breakfast—unless it’s lox and bagels. But consider it. Simply sauté a small piece of a favorite, mild-flavored fish. Serve with a toasted, buttered English muffin. I think you’ll like it!

And try this baked trout for dinner soon.

  • 4 small trout fillets
  • ¾ cup sour cream
  • 1 tablespoon flour
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon finely chopped fresh dill
  • 1/3 teaspoon pressed garlic
  • 1/3 cup dry white wine
  • salt
  • freshly ground black pepper
  • paprika

In small bowl, combine sour cream, flour, lemon juice, dill, garlic and wine.

Place fish in lightly greased baking dish. Sprinkle with salt and pepper.
Spoon sour cream mix over fish. Dust with paprika.

Bake at 450 F until fish flakes easily with a fork, about 8 to 10 minutes. Serves 4.

Contributed by Joyce Taylor

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