3 lb. rainbow trout fillets (without skin)
20 quartered Brussels sprouts
8 pads salted sweet cream butter
1 (20 oz.) tub Top the Tater topping (Mid-America Farms)
1 tsp. dill
1 tsp. white pepper
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 cup shredded cheese

Set oven on bake at 375°F. 2. Get 9x9-inch baking pan and butter entire pan.

Cut Brussels sprouts into quarters and put in pan. Put small butter pads on each Brussels sprout. Lay trout fillets on Brussels sprouts. Combine spices and Top the Tater. Thoroughly mix with fork. Spread Top the Tater and spices combo over the entire pan of fish. Completely cover the top with shredded cheese.

Bake at 375°F for 55 minutes. Remove and let cool for 10 minutes.

Use spatula to cut and serve.

Submitted by: R.K. Anderson