• 1 cup of melted unsalted butter room temperature
  • 3 cups of Panko bread crumbs
  • 1 tablespoon of fresh Italian parsley
  • 1 tablespoon of fresh lemon zest
  • 1 teaspoon of fresh lemon zest
  • 1 teaspoon of black pepper
  • 2 pounds of speckled trout or any other white fish
  • Heavy duty non-stick sheet pan or oven proof skillet


Pre-heat oven to 400 degrees. Place room temperature, melted butter in a shallow bowl. On a plate mix together the parsley, lemon zest with bread crumbs. Quickly dip the fish fillets in the melted butter and then season with salt and pepper. Next dredge the fillets in the Panko bread crumbs and then place on non- stick sheet pan or oven proof skillet. Place pan in the oven for 10 or 15 minutes until done. Serve with a side of pasta or rice and English peas.


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