prep time: 15 minutes
cook time: 40 minutes
1 1/2 cups bread crumbs
1 clove garlic - smashed
2 tablespoon finely chopped parsley
2 tablespoons finely chopped oregano
pinch crushed red pepper flakes
3 lemons - juiced and 1 lemon zested
1/2 cup dijon mustard
4 trout - boned, belly flap removed, rinsed and patted dry (heads and tails left on)
1. in a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest, and salt to taste.
2. in a small bowl, mix together the mustard and the juice of 1 lemon. brush both sides of the trout with mustard mixture. coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
3. preheat oven to 250 degrees. coat a large skillet with about 1/4 - 1/2-inch olive oil and bring to a medium-high heat. add the fist to the pan, skin side down, and cook the fish 2/3's of the way, about 6 - 7 minutes. carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 - 3 minutes. dry fish on paper towels and reserve to warm oven.
4. remove the oil and brown bits from the pan. add the butter and remaining lemon juice and swirl to combine as the butter melts. season with salt to taste and reduce by about half. drizzle the fish with butter lemon sauce and serve.
- food network