Parmesan Crusted Trout

This was a special meal for me because it’s the first time I’ve ever caught trout to cook for myself. In the past, the only fish that I caught and cooked with were from deep sea fishing trips (Fish n’ Chips Re-Reimagined and any of our Haddock Recipes). But this time, my sous chef showed me his catching spot and coached me through how to reel in a trout!!!

We filleted most of the fish that we caught on the day, but I wanted to keep mine aside and eat it whole since I’m not a great trout filleter yet, and I wanted to maximize the amount of meat I got from the fish. With that, I decided to go with a simple preparation and rely on garlic powder and Parmesan cheese to add a little depth and saltiness.

We served our fish with Parmesan couscous and Parmesan Shaved Brussels Sprouts (sort of a Parmesan extravaganza).

Time: 25 Minutes


  • Trout. We used the whole fish (cleaned/gutted of course), but if you prefer, you can use fillets (just encrust the flesh side instead of the skin side if you do that)
  • Parmesan Cheese
  • Garlic Powder


  • Preheat your oven to 350 degrees F, line a baking sheet with some foil, and give the foil a quick spray with some oil.
  • Pat your fish dry (inside and out), and place it on your baking sheet.
  • Sprinkle on some garlic powder and Parmesan cheese.
  • Transfer to the oven and bake for 15-20 minutes (until it flakes easily with a fork).
  • Plate, devour, and enjoy!

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