Herb-Crusted Trout

Posted on May 14, 2016 by Dawn Griffin

4 boneless trout filets, cut in half lengthwise
2 tablespoons Dijon mustard
1½ cups fresh bread crumbs
¼ cup finely chopped parsley
1 tbsp. finely chopped basil
1 tbsp. finely chopped chives or scallions
1 tsp. fresh thyme leaves
1 clove garlic, minced
1 tsp. freshly grated lemon zest (reserve lemon)
Salt and pepper
1 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.

Posted in main course