Feta and Dill Crusted Trout

In the recent months I have been cleaning out the freezer.  Therefore, I have been eating a lot of trout, and loving every bite!  I adapted this feta and dill crusted trout recipe from another favorite trout recipe, Dijon crusted trout.

Adding a crunchy topping to fish makes it feel like something else entirely.  I guess thats why fish sticks were/are so common.  If you don’t care for the texture of fish, try it topped with panko and seasonings!

In this recipe, I use feta and dill as the star seasonings.  Feta is salty and creamy (which paris perfectly with fish) and dill is earthy and bright.  Add a little garlic and mustard to tie the whole thing together and you have a show stopper!

Serve the fish with a simple vegetable side for dinner.  I love side salads, but have also served it with steamed asparagus, garlic green beans, and roasted broccoli.

Variations to the Feta and Dill Crusted Trout recipe:

1. Fish: try this recipe with another type of fish, such as salmon or a simple white fish.  Increase cooking time as necessary for the thickness of the fillet you choose.  It will take lots of extra time to over cook the panko, so don’t worry about burning it.
2. Fresh or dried herbs: I have tried both fresh and dried dill in this recipe with success so use what you have on hand.  Dried herbs will not ruin the flavor!  I have also tried thyme in place of dill, but liked the dill better.
3. Oil: I use avocado oil here because of the high cooking temperature.  Other oils will still work if you don’t stock avocoado oil.  Try canola or a light olive oil.

Print