Mustard and Herb-Crusted Trout

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Ingredients

  • 1 1/2 (1-ounce) slices sourdough bread, torn
  • 2 (6-ounce) rainbow trout fillets
  • Cooking Spray
  • 1 Tbsp Dijon mustard
  • ½ Tsp dried tarragon
  • ¼ Tsp paprika
  • 2 lemon wedges

Directions

  1. Preheat oven to 450°.
  2. Place bread in a food processor; pulse until crumbly.
  3. Place the trout, skin side down, on a jellyroll pan coated with cooking spray.
  4. Combine mustard and tarragon; spread over top of fish.
  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: 1 fillet)



    NUTRITION PER SERVING:

    CALORIES 297 (32 percent from fat); FAT 10.5g (sat 2.8g, mono 3.1g, poly 3.4g); PROTEIN 37.8g; CARB 11g; FIBER 0.9g; CHOL 100mg; IRON 1.4mg; SODIUM 357mg; CALC 145mg;
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