Broiled Trout topped with mustard and oats
While at first glance this may seem like an odd coating for fish, it's not any different than using crushed cornflakes or bread crumbs. Try it…. you'll like it! From JAMIE'S FOOD REVOLUTION by Jamie Oliver.
- Olive oil
- 2 chunky trout fillets (about 7 oz. each), skin on, scaled and bones removed
- Sea salt and freshly ground pepper
- 2 teaspoons Dijon mustard
- 2 handfuls of old fashioned oats
- 1 lemon
- Preheat broiler to the highest setting. Drizzle a sheet pan with olive oil and rub all over. Lay trout fillets, skin side down on the pan and season well with salt and pepper. Smear a teaspoon of mustard over each fillet. Put oats into a bowl, drizzle a little olive oil over them and toss around to coat. Sprinkle a handful of oats over each fillet and gently pat down. Drizzle with a little more olive ol and give them another pat.
- Put the sheet pan under the preheated broiler for about 10 minutes until the oats are golden brown and crispy and the fish is cooked through.
- Divide between your plates and serve with simple baby potatoes, some fresh watercress and a lemon wedge for squeezing over.
From JAMIE'S FOOD REVOLUTION by Jamie Oliver. Copyright (c) Jamie Oliver, 2008,2009. Published by Hyperion. Available wherever books are sold. All RightsReserved.