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Mustard and Herb-Crusted Trout

Photography: Randy Mayor; Styling: Katie Stoddard
Yield 2 servings (serving size: 1 fillet)
Serve with mashed potatoes and broccoli or another green vegetable.


  • 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

Nutrition Information

  • calories 297
  • caloriesfromfat 32 %
  • fat 10.5 g
  • satfat 2.8 g
  • monofat 3.1 g
  • polyfat 3.4 g
  • protein 37.8 g
  • carbohydrate 11 g
  • fiber 0.9 g
  • cholesterol 100 mg
  • iron 1.4 mg
  • sodium 357 mg
  • calcium 145 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit