Approx 400g rainbow trout fillet, cut in 4 portions
30mls(2tblsps) wholegrain mustard
Light pinch of salt
Freshly milled pepper
The juice of a lemon
25g wholemeal breadcrumbs
1tblsps each of fennel & parsley, chopped
1tsp thyme, chopped
Rapeseed oil for brushing
Pre-heat oven 190 C.
In a bowl, combine all herbs, crumbs & flavourings.
Lay trout on lightly oiled baking sheet. Spread herb mix over fillets.
Roast for approx 15mins, depending on the thickness of fillets, until the trout is cooked (the flesh becomes opaque & flakes easily when tested with a fork).
Serve on heated plates with new potatoes & seasonal greens.