Kate's Fish
1-1/2 slices sourdough bread
2 6-oz. trout filets (rainbow or lake)
1 T. dijon mustard
1/2 tsp. dried tarragon
1/4 tsp. paprika
2 lemon wedges
Preheat oven to 450 degrees.
Put bread in a blender or food processor and pulse until crumbly. Place the trout, skin side down, on a jelly roll pan lightly coated with cooking oil/spray. Combine mustard and tarragon; spread over top of fish. Sprinkle fish with breadcrumbs and paprika. Lightly spray with cooking oil. Bake for 10 minutes or until fish flakes easily with a fork. Serve with lemon wedges.
Read about the February giveaway here. (The Monte Cristo sandwiches got a big thumbs up! I didn't have any jam, so defrosted & mashed some raspberries from the freezer.)
I just remembered that I actually have some trout sitting in the freezer waiting to be eaten. I'm going to try this. Thanks.
Posted by: leigh | Feb 10, 2009 at 09:59 AM