Mustard and Herb-Crusted Trout

Mustard and Herb-Crusted Trout Recipe
Photography: Randy Mayor; Styling: Katie Stoddard
Serve with mashed potatoes and broccoli or another green vegetable.


2 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 450°.

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.


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

Karen Levin,

Cooking Light

December 2003
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