This recipe is so incredibly easy anyone could do it - the mustard added some real zest but was mild enough to complement the fish without being too sharp or overpowering. The oats were also pleasant in taste, but, when it came down to it, were really about texture. The amazing thing about this dish is that it literally takes about 5 minutes to prep. The final flavour and presentation FAR exceed their prep time and the dish looked and tasted like something that would have taken much more time to prepare. Overall this is a fantastic weeknight dinner and something you can throw together at the last minute to impress anyone. Bon appétit!
2 7oz. chunky trout fillets, skin on, scaled and bones removes
sea salt and fresh ground pepper
2 teaspoons Dijon mustard
2 handfuls of old-fashioned oats
1. It's best if you can cook in a toaster oven to save energy here. Allow your broiler to preheat on the highest setting. Coat your baking pan with olive oil, and lay the trout fillets skin down onto the pan. Season with salt and pepper, and smear the fillets with a teaspoon of mustard. Put the oats into a bowl; use a small amount of olive oil and a little bit of shake to coat the oats in oil. Spread a generous portion of oats over each fillet and pat the oats down.
2. Cook your fish under the preheated broiler for about 10 minutes. When the oats are golden brown, you know it’s there or close to being there! Be sure to watch your fish carefully as the oats can burn easily under the broiler. If it's cooking too quickly, turn off the broiler and let your fish cook at 375F for about 5-7 minutes to make sure that it's cooked through.
3. Serve your fish with a nice side salad, some veggies of your choice and a slice of lemon for an extra burst of flavour. Enjoy!
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