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Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. "I picked up this recipe at the campground where we were staying," says Mary Zimmerman of Spring Lake, Michigan. "I also use the delicious sour cream mixture on salmon."
This recipe is:
Originally published as Baked Trout Fillets in
Taste of Home
February/March 2004, p46
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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