Ingredients

  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • 2 lemon wedges
  • 1/4 teaspoon paprika
  • 2 (6-ounce) rainbow trout fillets
  • 1 1/2 (1-ounce) slices sourdough bread, torn

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 45
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Step 2

  • Place bread in a food processor; pulse until crumbly.
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Step 3

  • Place the trout, skin side down, on a jelly roll pan coated with cooking spray.
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Step 4

  • Combine mustard and tarragon; spread over top of fish.
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Step 5

  • Sprinkle fish with breadcrumbs and paprika; lightly coat with cooking spray.
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Step 6

  • Bake at 450 for 10 minutes or until fish flakes easily when tested with a fork.
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  • Length: 10 minutes

Step 7

  • Serve with lemon wedges.
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