This is a great recipe for someone who likes their mustard. Very simple and easy to follow! Fresh!
Mustard and Herb-Crusted Trout
rachelracen Posted: 03/04/09
thendricks Posted: 03/15/09
This was delicious. The mustard gives it a good flavor but doesn't overpower the fish. I used panko in place of the breadcrumbs. This had to be one of the quickest things I've ever cooked.
kindred1 Posted: 04/16/09
This dish was okay. The mustard gives a nice flavor, but it makes the bread crumbs become too soggy. I did use panko bread crumbs, so that may have been why they became soggy.
sprater1 Posted: 03/06/10
Great flavor. I used panko instead of making bread crumbs.
nowwerecooking Posted: 11/11/10
This is a delicious, quick and easy weeknight dinner with a fish I can usually find at an affordable price. I have made it with the breadcrumbs from the recipe and with panko and liked both. Spraying the fish/mustard/ bread crumbs with a little canola cooking spray helps make the breadcrumbs crisp.
No Longer Registered Posted: 03/25/11
I made this with tilapia filets and it was wonderful. I brushed the fish with the mustard mixture and then dredged it in panko crumbs and baked for 10 minutes. My 4 year old gobbled it up, his quote... "I tried this mommy and it was super super yummy"
FluteLoverAndy Posted: 05/24/12
Fast and easy recipe, but lacking in flavor. I made 3 fillets so I doubled the recipe from the start. My fillets were 12in.+ long, and I used 4x the recipe for the mustard mixture. After baking it, there was just the slightest noticeable flavor of mustard - barely distinguishable. I would suggest slathering that fish in the mustard like you want it to drown in it. I didn't have sourdough bread on hand so I used whole wheat sandwich bread. Bad idea! I'm using sourdough next time. I'd also double the paprika, and lemon wedges are not an option. Two lemon wedges per fillet might be a good idea. Yummy recipe although a bit bland. I will make it again, but definitely doing things differently.
EllenDeller Posted: 10/26/13
This is an extra-good way to prepare trout for a family meal, and its flavors far exceeded my expectations. I did use panko, a hefty dose of a hot Hungarian paprika, and sprinkled the fish the lemon pepper and garlic salt before slathering it with the tarragon mustard. I recommend a mustard you really like, one with some heft and a slight sweetness like a dijon "country style" or a Creole mustard like Zatarains. The crust wasn't super crispy, but that's not a problem unless you're expecting a fried-type of crunch. Like other reviewers, I put cooking spray over the panko before placing in the oven. Served with a green salad and some roasted potatoes.