4 Rainbow Trout fillets (4oz each)

1tbsp Dijon Mustard

1tbp minced red onion

1 clove finely chopped garlic

Perfect Spice Low Sodium

Perfect Pepper

½ cup panko bread crumbs

2/3 cup chopped walnuts

1 ½ tbsp chopped parsley

1tbsp vegetable oil



Pre heat oven to 425F

In a bowl combine mustard, onion, garlic, and a generous sprinkle of Perfect Spice Low Sodium and Perfect Pepper

Lay fillets, skin side down on parchment layered cookie sheet and coat fillets evenly with mixture

In a separate bowl combine bread crumbs, walnuts and oil. Spread over mustard mixture on fillets

Bake in oven for 8-10 mins or until fish is flaky when fork tested

Using a spatula, slide between skin and fillets, lifting, to leave skin attached to parchment