With the suggestion of my co-worker, today we are preparing panko crusted trout with a mushroom spinach cream sauce. This is a basic recipe that comes together very easily. This is yet another simple but tasty recipe.
- 4 filets trout
- 1/2 cup all-purpose flour
- 2 eggs, whisked
- 1 tbsp cayenne pepper
- 1 cup panko
- 1 tbsp olive oil
- 1 garlic clove, minced
- 4 oz button mushrooms, sliced 1/4 inch thick
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne pepper
- Preheat oven to 375 degrees F.
- To make the sauce, heat 1 tbsp of olive oil in a sauce pan over medium-high heat. Add the mushrooms and garlic. When the liquid from the mushrooms has almost all evaporated, add the spinach and saute for 1 minute. Add the cream, cheese, salt, pepper, and cayenne. Bring a low simmer. Remove from heat and set aside. You can make this sauce ahead of time and just reheat it before serving.
- To prepare the fish, have the flour in one tray, eggs in another, and panko mixed with cayenne pepper in the third. Dredge the fish with flour on both sides, dusting off the excess. Next, coat with the whisked eggs on both sides, making sure to get every crevice. Finally, cover the fish with the breadcrumbs. Lay on a lined baking sheet and repeat with the remaining filets.
- Bake the fish in the oven for 15 minutes or until they are golden brown. Serve with the sauce.
**Helpful tips and common mistakes
This panko crusted trout with mushroom spinach cream sauce was surprisingly not as heavy as you would expect. A little bit of sauce goes a long way so make sure not to drench your fish with the sauce. The cayenne pepper brings a little heat to offset the creamy sauce while the panko gave the trout a beautiful crispy crust. Overall, a success!