Seed-encrusted trout

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PREP TIME

5 min

Makes

4 Servings

* PLUS Roasting Time: 8 minutes
Seed-encrusted trout

George Whiteside


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 sesame seeds
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds

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 (per serving)

  • Calories
  • 213,
  • Protein
  • 26 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 147 mg.