Mustard And Herb-Crusted Trout

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve with mashed potatoes and a green vegetable.

Ingredients

• 1 1/2 (1-ounce) slices sourdough bread, torn
• 4 (3-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.
3. Place trout, skin side down, on a jelly roll pan coated with cooking spray.
4. Combine mustard and tarragon; spread over top of dish.
5. Sprinkle fish with breadcrumbs and paprika; lightly coat with cooking spray.
6. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork.
7. Serve with lemon wedges.

Yield: 2 servings (serving size: 2 fillets)