Rainbow Trout Lunch Bites

  • 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
  1. Preheat oven to 425 degrees F.
  2. Line cooking sheet with parchment paper.
  3. Lay fresh rainbow trout fillets, skin side down, on parchment paper. Season with salt and pepper to taste.
  4. Bake in oven for 12 minutes, until flaky.
  5. Meanwhile, mix together yam, Greek yogurt, old fashioned oats, paprika, garlic powder, and onion powder.
  6. 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.
  7. 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.
  8. Bake in 425 degree oven for 12-15 minutes, until lightly browned.
  9. 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.

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