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Seed-encrusted trout
8
- Prep Time5 min
- Total Time5 min
- Makes4 Servings
*PLUS Roasting Time: 8 minutes
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 26g, Carbohydrates 3g, Fat 11g, Fibre 2g, Sodium 147mg.
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