Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Serve with mashed potatoes and broccoli or another green vegetable.

Karen Levin
Recipe by Cooking Light December 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Katie Stoddard

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

297 calories; calories from fat 32%; fat 10.5g; saturated fat 2.8g; mono fat 3.1g; poly fat 3.4g; protein 37.8g; carbohydrates 11g; fiber 0.9g; cholesterol 100mg; iron 1.4mg; sodium 357mg; calcium 145mg.
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