Jay was here for dinner tonight, and this meal was easy, easy easy. The trout can be prepared in about ten minutes, and so can the potatoes. Larry loves these potatoes. The trout ended up with some sunflower seeds on top because the bread I used was whole wheat with sunflower seeds.
Mustard and Herb-Crusted Trout
1 1/2 (1-ounce) slices sourdough bread, torn
2 (6-ounce) rainbow trout fillets
Cooking spray
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1/4 teaspoon paprika
2 lemon wedges
Preheat oven to 450°.
Place bread in a food processor; pulse until crumbly. Place the trout, skin side down, on a jelly roll pan coated with cooking spray. Combine mustard and tarragon; spread over top of fish. Sprinkle fish with breadcrumbs and paprika; lightly coat with cooking spray. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
Yield: 2 servings (serving size: 1 fillet)

• Mustard and Herb-Crusted Trout (Cooking Light, December 2003, p. 208)
• Skillet-Roasted Rosemary Potaotes (Fine Cooking #62, January 2004, p. 18)
• Sautéed Spinach with Garlic

Wine:
– Sapphire Hill 2002 Pinot Noir (Russian River Valley, California). Unremarkable. More of a weeknight wine.
– Rosenblum 2003 Rosie Rabbit Late Harvest Zinfandel (California). Yum, yum, yum! We had this yesterday at a Rosenblum open house (they have one every quarter). Jay brought this over and it’s really yummy.