Was a bit nervous that this would be a bit bland when I tasted the sauce on its own but the flavors with the fish go very well together. I used quite a lot of lemon pepper not drenched but a little more than it called for - probably about 1/8 cup for 2 medium sized trout. I also added salt and pepper to the lemon pepper seasoning. Baked at 350 for about 12 minutes then did the broil for 5. Read More
Was a bit nervous that this would be a bit bland when I tasted the sauce on its own but the flavors with the fish go very well together. I used quite a lot of lemon pepper not drenched but a little more than it called for - probably about 1/8 cup for 2 medium sized trout. I also added salt and pepper to the lemon pepper seasoning. Baked at 350 for about 12 minutes then did the broil for 5. Read More
Very easy and quick to prepare not requiring any dipping and breading or marinading as do many other fish recipes. The yogurt sauce is quick to prepare and is fresh and cool tasting. Follow the recipe exactly and they'll be asking for more! I broiled the trout fillets skin-side down and in 10 minutes they were perfect and did not stick to the (cookie sheet) pan. Read More
My husband and I loved this recipe! The sauce went so well with the trout. We are trying to eat fish atleast 2 times a week and are always trying new recipes but I will definitely make this again. I used fat free yogurt and it still turned out great for those of you trying to cut fat and calories. Read More
I didn't have yogurt and didn't want to make a special trip to the store so I made this with sour cream. I think yogurt would have been better but it still turned out well. I also used more lemon papper and dill than stated in the recipe. Nice recipe - quick and easy. Good for people who aren't real fish fans too. Thanks! Read More
I made this for my family with a sidedish of grilled winter squash topped with blue cheese and roasted red peppers. They loved it. They thought the fish came out moist with crispy skin. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Was a bit nervous that this would be a bit bland when I tasted the sauce on its own but the flavors with the fish go very well together. I used quite a lot of lemon pepper not drenched but a little more than it called for - probably about 1/8 cup for 2 medium sized trout. I also added salt and pepper to the lemon pepper seasoning. Baked at 350 for about 12 minutes then did the broil for 5.
Very easy and quick to prepare not requiring any dipping and breading or marinading as do many other fish recipes. The yogurt sauce is quick to prepare and is fresh and cool tasting. Follow the recipe exactly and they'll be asking for more! I broiled the trout fillets skin-side down and in 10 minutes they were perfect and did not stick to the (cookie sheet) pan.
My husband and I loved this recipe! The sauce went so well with the trout. We are trying to eat fish atleast 2 times a week and are always trying new recipes but I will definitely make this again. I used fat free yogurt and it still turned out great for those of you trying to cut fat and calories.
I didn't have yogurt and didn't want to make a special trip to the store so I made this with sour cream. I think yogurt would have been better but it still turned out well. I also used more lemon papper and dill than stated in the recipe. Nice recipe - quick and easy. Good for people who aren't real fish fans too. Thanks!
I made this for my family with a sidedish of grilled winter squash topped with blue cheese and roasted red peppers. They loved it. They thought the fish came out moist with crispy skin.
