The Healthy Hedonist Holidays/Myra Kornfeld 2007

Lemony Trout with Herbs and Bread Crumbs
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 to 6


INGREDIENTS:
8 rainbow trout fillets salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter
2 teaspoons Dijon mustard 1/4 cup chopped parsley 2 tablespoons chopped dill
24 thin lemon slices (from 2 to 3 lemons) 1 tablespoon extra virgin olive oil 1/2 cup bread crumbs, preferably whole wheat



1 Preheat the oven to 450 F. Arrange the trout, skin side down, on a parchment-covered baking sheet. Sprinkle the fillets evenly with salt and black pepper.
2 Melt the butter in a small saucepan and stir in the mustard. Drizzle the mixture over the trout and sprinkle on the fresh herbs. Place the lemon slices along each trout, about 3 per trout. Roast until the fillets flake easily when pricked with a fork, about 10 minutes.
3 Meanwhile, warm the oil in a medium skillet over medium heat. Add the bread crumbs and stir until toasted, about 3 to 4 minutes. When the fish comes out of the oven, remove the lemon slices and sprinkle each fillet with the bread crumbs.
4 If your fish market only sells the trout whole, ask the fishmonger to cut them into fillets and remove the fins.

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