Reviewed: Sep. 29, 2009

I didn't have sour cream, so I substituted 1 cup cottage cheese + 1 T lemon juice + 2 T milk and blended in a blender -- very smooth & creamy! Next time, I may try adding a little dill to the mixture...!

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Jay & Carol Georgi

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Reviewed: Sep. 22, 2009

awesome!!! i did use mayo and sour cream mixed together. New family favorite.

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alison

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Reviewed: Aug. 18, 2009

This is a good recipe... I swapped half the sour cream for mayo based on previous reviews and i thought the sauce was delicious. And my husband ate all his fish and half of mine! My only complaint really is that i couldn't taste the fish at all - and it was a nice cut of fresh fish. i think i would make this again but use a cheaper fish - maybe those frozen fillets you get in bulk.

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mrsmaggiehunter

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Reviewed: Jul. 7, 2009

Great flavor and overall a great recipe. I made a couple of changes. I used Fat-free sour cream. I also roasted two mild chili peppers and one small jalepeno pepper from my garden and mixed it in with the topping. Gave it a little kick but not enough to overpower the fish.

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califmtbguy

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Reviewed: Jun. 22, 2009

Wow! We used filets from a steelhead (rainbow) and my wife and are were amazed at how delicious they were. Beans with almonds on the side and it was a perfect dinner. We followed the receipe exactly, Half a filet was enough for us because it was rich. My wife said she can't wait to try it on company.

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acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

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Reviewed: May 1, 2009

My husband brought home 5 fresh trout, fileted them up (8 ounces) for this recipe and used cream cheese in place of the sour cream. This was one of the best baked trout dinners we have had, a great way to get our Omega-3 essential fatty acids.

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Joyce

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Reviewed: Apr. 19, 2009

Great and creamy. I add some chili pepper along with the paprika to give it a little heat which is balanced by the sour cream. I also like to add a little minced garlic. Not necessarily the best for those who really want to taste the fish, but it is still a good dish. We use President Choice fillets and they work out great.

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ArtB

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Reviewed: Mar. 2, 2009

The recipe sounds delicious but I don't have any sour cream in the house. I do, however, have some leftover Classico alfredo sauce. I am going to substitute some for the sour cream and see how it goes.

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BethS

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Reviewed: Feb. 22, 2009

I cooked this for my husband and he loved it. Only thing I changed was the fish, I used tilapia instead.

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SuperMommy

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

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Reviewed: Feb. 4, 2009

This recipe was incredible. I substituted a portion of the sour cream with mayo and it turned out perfectly! I also crushed garlic bread crumbs on top which added a nice added texture. My boyfriend loved it.

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MAK

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Reviewed: Feb. 2, 2009

These were Fabulous my husband and I agree, definately a 5 star recipe!The only changes I made were to use salt substitute (no salt)instead of salt.Thankyou for sharing.

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Lerie

Home Town: Owen Sound, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 1, 2009

RIDONKULOUS! It was the best way I've ever trout! I did take the advice about the sour cream and only used half and it turned out GREAT! YUMMMM

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CookingPrincess

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Reviewed: Sep. 9, 2008

Left out the sour cream all together because I didn't have any. Did everything else exactly like the recipe said. It was Amazing! My whole family loved it. The kids had thirds.

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Jeni C.

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Reviewed: Jul. 6, 2008

I swapped the sour cream for Fage Greek Yogurt. It was quite good and a much healthier substitute.

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James

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Reviewed: Apr. 10, 2008

I made this for dinner last night, and modified it based on other reviews (substituted 1/2 mayo for 1/2 the sour cream). It really makes a lot - I think you could cut the ingredients for the sauce about in half and still have enough (depending on the size of the trout fillet you are making). I also added about a teaspoon of minced garlic to the sauce, and sprinkled crushed garlic cheese croutons on top of it before baking, which gave it a nice crunchy crust. My family loved it!

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Mar. 8, 2008

Terrific! I never measure as I just cook for myself, so I didn't realize how much sour cream it called for. Just use enough to coat the top of the fillets. I used red onion to give it more flavour. So tasty!

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