This tender trout with cream cheese and teriyaki is a bright, savory weeknight dinner that feels a little special without any extra effort. Creamy cheese melts between delicate layers of fish, while a glossy teriyaki glaze adds sweet-savory depth and a squeeze of lemon keeps everything fresh. If you love fish dinners, try our Philadelphia-Style Vermicelli with Trout and Fish Rolls with Cheese and Herbs next.
Ingredients
- 2 tbsp cream cheese
- 2 trout steaks
- Lemon, for serving
- Teriyaki sauce, for brushing
Instructions
- Scale the fish, remove the bones, and cut each steak into two pieces, then each piece in half again.
- Mix the cream cheese with water 1:2.
- Spread cream cheese on each piece of fish and sandwich with a second piece.
- Brush with teriyaki sauce and bake at 180C (350F) for 15 minutes.
- Serve with lemon.
Tips
- Pat the trout dry before adding the cream cheese so the sandwiches hold together neatly in the oven.
- Brush the teriyaki sauce on lightly at first, then add a second coat near the end of baking for a glossy finish without burning.
- For more fish-cooking guidance, browse the recipes at Serious Eats.
Nutrition: per 100 g: 92.5 kcal, protein 8.6 g, fat 2.8 g, carbs 6.4 g.