Ingredients:
2 lbs. Boneless, skinless, steelhead trout fillets
½ cup Bread crumbs
¼ cup Rolled oats
1 tbsp. Chopped fresh parsley
1 tbsp. Chopped fresh basil
1 tbsp. Chopped fresh chives or green onions
1 tsp. Salt
¼ tsp. Black pepper
2 tbsp. Extra virgin olive oil
3 tbsp. Thick, plain yogurt.
Directions:
In a bowl, combine bread crumbs with rolled oats, parsley, basil, chives, salt and pepper. Stir in olive
oil and mix together until the crumbs are be completely moistened. Arrange the steelhead trout on a
baking sheet lined with parchment paper. Lightly season with salt and pepper and spread with yogurt.
Pat on the bread-crumb mixture.
Bake in a pre-heated oven at 425°F (220°C) for 10 -12 minutes or until fish is cooked. Baking time
will depend on the thickness. Serve with long macaroni. Enjoy!
By: Chef Steve Watson