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Trout Ricardofeller by Dr. Bogus



4-8 fillets of speckled trout

1/4 C bread crumbs-lightly browned in butter

2 garlic cloves finely chopped

thyme (1T-fresh or 1t-dried)

1 T your favorite Dijon mustard

1 T lime juice

1 package spinach (fresh, or frozen, soft or crispy, just wilted and quickly sautéed)

2 T olive oil

2 T butter

salt & pepper to taste



Place trout fillets on lightly greased aluminum foil on a broiler pan.

Melt butter in a skillet along with olive oil and sauté the garlic.

Add thyme, lime juice and mustard and stir to a boil.

Brush butter/oil mix onto the top of the trout, leaving enough to saute spinach.

If spinach is frozen cook and drain well. Add to spinach to the remainder of the oil/butter mix and boil reducing remaining water to a minimum.

Spread spinach over the trout evenly.

Sprinkle the buttered, browned bread crumbs until coated.

Bake in the oven at 350 degrees, until trout is flaky but moist.


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