Reviewed: Nov. 7, 2009

Totally agree with other comments. I think it is supposed to be 1/4 cup flour. WAY too much flour.

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Reviewed: May 14, 2009

After reading reviews, I decided to halve the flour but leave the spices the same. It was still more than enough flour. Served with buttery parslied potatoes and green beans for a quick and tasty weeknight meal.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 5, 2009

The only changes I made were to cut back on the amounts of flour and lemon zest, and I added a good pinch of garlic powder. Though I overcooked the fish by a few minutes, it turned out phenomenally - nicely blackened, and bursting with flavor. Delicious! Thanks so much!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

Delicious. I was looking for a recipe for some trout fillets and this was just the ticket. Read the other reviews and decided to cut the flour from 4 cups down to 1 cup. I still had more than half of the flour mixture left over! I wonder if it's not supposed to be 1/4 cup rather than 4 cups. (???) I did not have the lemon zest on hand, so I omitted it and soaked the trout for a bit longer in the lemon juice. It tasted perfectly delicious, so don't be afraid to modify the flour mixture based on what you have on hand. I will definitely be making this again - it got big thumbs up from the family. Thanks for the great recipe.

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KARINOK

Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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Reviewed: Aug. 9, 2008

I liked it. After reading comments about it being bland, I cut the flour in half. I think I over did it on the lemon zest though :)

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sunshinenewday

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Reviewed: Apr. 29, 2008

Far too much flower for the results. Could not taste the other ingrediants.

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Ron

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Reviewed: Nov. 26, 2007

It is an easy recipe. I find trout needs some zing, so halved the flour and used the indicated amount for all the other ingredients added to the flour- the result was very good. The recipe makes loads of the flour mixture - lots to store and use another time.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 26, 2007

I made this in the oven because I didn't feel like frying it. I poured the lemon on the fish, and then added the spices and lemon zest and covered it in foil and baked for 30 minutes. It was good, but I will try this recipe again as described, to see what it is like. Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

This recipe was tasty and easy enough for a weeknight. I love it! This was my first time cooking trout and my boyfriend has already asked me to make it again later this week! It went really well with pine nut couscous too.

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