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Photography: Randy Mayor; Styling: Katie Stoddard Photo by: Photography: Randy Mayor; Styling: Katie Stoddard

Mustard and Herb-Crusted Trout

Serve with mashed potatoes and broccoli or another green vegetable.

Cooking Light DECEMBER 2003

  • Yield: 2 servings (serving size: 1 fillet)

Ingredients

  • 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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 32%
  • Fat: 10.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 37.8g
  • Carbohydrate: 11g
  • Fiber: 0.9g
  • Cholesterol: 100mg
  • Iron: 1.4mg
  • Sodium: 357mg
  • Calcium: 145mg
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Mustard and Herb-Crusted Trout recipe

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