Seatrout Francese

Seatrout Francese


4 trout filets
1 cup milk, or as needed
1 cup bread crumbs
1 cup grated Romano cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
salt and ground black pepper to taste
1 lemon, thinly sliced
1 cup white wine
1 cup chicken broth
1/4 cup lemon juice
1 ounce Grand Marnier liqueur


**Optional – Place individual filets between pieces of Saran wrap. Gently press with the palm of your hand and pat away any moisture with paper towel. (Filets can be left as-is, if desired.)

  1. Place filets in bowl and add milk to cover; soak 30 minutes.
  2. Mix bread crumbs, Romano cheese, and parsley together in another bowl. Remove filets from milk and dredge in crumb mixture until each piece is evenly coated. Place on a cookie sheet and sprinkle additional crumb mixture over filets. Refrigerate 20 mins.
  3. Heat olive oil in a large skillet over medium heat; cook filets until lightly browned, 2- to 3-minutes per side.
  4. Preheat oven to 350⁰F.
  5. Transfer filets to lightly buttered baking dish and season with salt and pepper.
  6. Top filets with thin slices of lemon and bake in preheated oven until filets are firm and flaky, about 15-minutes.
  7. While filets are baking – remove all but about 1-tablespoon olive oil from the skillet. Add wine and bring to boil while scraping the browned bits off the bottom with a wooden spoon. Add chicken broth and lemon juice and continue boiling until reduced by half, about 10 minutes. Remove from heat and stir in Grand Marnier.
  8. Remove filets from oven and drizzle with sauce mixture.
Serve with your favorite sides and mixed salad – yields four servings.