I wouldn't have liked it nearly as well without subbing half mayo like many reviewers suggested, so that's why four stars instead of five. I've tried a similar recipe with all sour cream and just didn't like it, kind of weird texture and not very toothsome. This was close to another recipe on this site for fish that I love, so I changed a couple of things to take what I liked best from the other one. I added a tsp of dill to the topping and rubbed the trout with lemon before topping it. I did not add the onions to the topping, but put a couple of tsp of melted butter in the bottom of the baking pan, tossed some thin slices of onions in the butter and put them in the oven stirring occasionally until they started to turn transparent. Then I set the skin side of the trout face down on the onions and topped them from there. You get the onion flavor through the fish, if you like onions you get some really delicious onions to put on top of your fish at the end, if you don't like onion you can leave them in the bottom of the dish. Side benefit; they keep the skin from sticking to the pan.
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I wouldn't have liked it nearly as well without subbing half mayo like many reviewers...