Reader Kristin White of Toronto suggested this super-simple Parmesan- and panko-crusted trout recipe, and it's a real winner.
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tsp finely chopped garlic
1 1/2 lb. rainbow trout fillets
1/3 cup panko bread crumbs
3 tbsp Parmesan
Preheat oven to 425°F. Line a baking sheet with foil.
Combine mayonnaise, mustard and garlic in a small bowl. Combine panko and Parmesan in a large bowl.
Spread mayonnaise mixture on to flesh side of trout, then sprinkle on panko mixture to coat.
Transfer to baking sheet and bake for 12 min or until fish begins to flake when you press down firmly in the centre of the fillets.
Protein 39g, Carbohydrates 5g, Fat 18g, Fibre 0.25g, Sodium 240mg.
Originally published in the Today's Parent April 2014 issue.