Trout Topped with Mustard and Oats February 7th, 2011

This was a real treat when I discovered it the first time.  It’s simple.  I used to buy full trouts and fillet them but I think it will work with just about any white fish fillets.

Main ingredients:

  • Trout fillet (about 7oz) or other white fish
  • Lemon
  • Oats (not instant – a couple of handfuls)

Other supplies:

  • Olive oil
  • Dijon mustard
  • Sea salt an pepper

Preheat the broiler to the highest setting.  Cover a baking sheet with olive oil and put fillet(s) skin down on it.  Season fillets liberally with salt and pepper.  Smear a teaspoon of mustard over each fillet and rub in with your fingers.  Put a handful of oats per fillet in a bowl, drizzle with olive oil and toss to coat.  Spread oats over top of fillet.  Pat down, add oil and pat again.  Broil for about 10 minutes.  Oats should be golden brown.

Adapted from: Jamie’s Food Revolution, p253

Total time: about 20 minutes

The fillets tend to be pretty small and never fill me up.  The original recipe suggests adding watercress as or babe potatoes.  Whatever it is paired with, make sure it is substantial.

This entry was posted on Monday, February 7th, 2011 at 12:32 am and is filed under fish, food, main dishes. You can follow any responses to this entry through the RSS 2.0 feed.You can leave a response, or trackback from your own site.

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