Rainbow Trout Lunch Bites
INGREDIENTS
- 1 lb Riverence Rainbow Trout
- 1/4 c smashed yam or sweet potato
- 1/3 c plain Greek yogurt
- 1 c shredded cheddar cheese
- 3 T old fashioned oats
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup frozen chopped broccoli, thawed
DIRECTIONS
- Preheat oven to 425 degrees F.
- Line cooking sheet with parchment paper.
- Lay fresh rainbow trout fillets, skin side down, on parchment paper. Season with salt and pepper to taste.
- Bake in oven for 12 minutes, until flaky.
- Meanwhile, mix together yam, Greek yogurt, old fashioned oats, paprika, garlic powder, and onion powder.
- When trout is finished cooking, remove from oven and flake with fork-removing from skin. Add trout to above mixture. Add thawed broccoli and 3/4 c of shredded cheese. Mix gently.
- Spray muffin tin lightly with non-stick spray. Add 2 T mixture to each cup and press into pan. Top each cup with shredded cheese.
- Bake in 425 degree oven for 12-15 minutes, until lightly browned.
- Remove from muffin tin and enjoy warm or chill for lunch the next day! Combine with a whole grain cracker and fresh veggies for a powerful meal.
