4 boneless trout filets, cut in half lengthwise2 tablespoons Dijon mustard1½ cups fresh bread crumbs¼ cup finely chopped parsley1 tbsp. finely chopped basil1 tbsp. finely chopped chives or scallions1 tsp. fresh thyme leaves1 clove garlic, minced1 tsp. freshly grated lemon zest (reserve lemon)Salt and pepper1 tbsp. butter or Ariston olive oil
Spread trout fillets lightly with mustard. Combine breadcrumbs, herbs, garlic and zest together in a small bowl. Dredge fish in crumb mixture, pressing mixture into each fillet.
In a large skillet, heat butter or olive oil for 2 minutes. Carefully add the filets and pan-fry approximately 2 minutes per side or until trout flakes easily with a fork. Season with salt and pepper; serve with lemon wedges from reserved lemon.