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Morel Crusted Rainbow Trout


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  • 1 cup dried morel mushrooms
  • 2 pounds fresh boneless rainbow trout fillets (eight 4-oz fillets with skin)
  • Softened butter as needed
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • Non stick cooking spray


Servings 4


Step 1

In a spice grinder or blender, grind mushrooms to a fine powder. If not using immediately, store in an airtight container in a cool place up to 3 months. (Makes 2 tablespoons powder)

Heat oven to 500 degrees. Place large cast-iron skillet (ovenproof) in oven. Pat fish fillets with dry paper towels and lightly rub flesh with butter. Season with salt and pepper. Spread the morel powder on a plate and lay each fillet, butter-side down in the powder to evenly coat. Let fish stand. Remove hot skillet from oven, spray with non-stick cooking spray. Lay 4 fillets, skin side-down in the skillet. Bake for 5 minutes of until fish flakes easily with fork. Remove from skillet, keep warm until remaining fillets are done.

This recipe yields 4 servings.

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