Seed-encrusted trout
Prep 5 min
Plus Roasting Time: 8 minutes
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
2
trout fillets, at least 1 in thick
2 tbsp
Dijon mustard
2 tsp
finely grated fresh ginger
2 tbsp
ground flax seeds
1 tbsp
1 tbsp
1 tsp
Instructions
- Preheat oven to 450F (230C). Line a baking sheet with foil. Place fillets skin-side down on foil. In a small bowl, stir Dijon with ginger and flax. Spread mixture over each fillet. Evenly sprinkle with sesame, cumin and fennel seeds. Bake in centre of preheated oven until a knife tip inserted into thickest part of fillets and held for 10 seconds feels warm, from 8 to 10 min. Great served with steamed bok choy.
Nutrition
Calories 213, Protein 26 g, Carbohydrates 3 g, Fat 11 g, Fibre 2 g, Sodium 147 mg.Filed under:
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