Recipe Repertoire number eight.

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.)

Comments

[leigh]

I just remembered that I actually have some trout sitting in the freezer waiting to be eaten. I'm going to try this. Thanks.