Mustard and Herb-Crusted Trout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve with mashed potatoes and broccoli or another green vegetable. Ingredients:
1 1/2 (1-ounce) slices sourdough bread, torn |
2 (6-ounce) rainbow trout fillets |
cooking spray |
1 tablespoon dijon mustard |
1/2 teaspoon dried tarragon |
1/4 teaspoon paprika |
2 lemon wedges |
Directions:
1. Preheat oven to 450°.
2. Place bread in a food processor; pulse until crumbly. Place the trout, skin side down, on a jelly roll pan coated with cooking spray. Combine mustard and tarragon; spread over top of fish. Sprinkle fish with breadcrumbs and paprika; lightly coat with cooking spray. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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