I used Brook Trout fish for this recipe, but any smaller whole fish that is butterflied would work. No, you don't even have to leave on the head and tail, but in my crazy family, the kids actually fight over the heads and the eyes, not sure where they learned that from, it surely was not me, I can barley cook them. Luckily the fish came out amazing and it was so easy to pull this together with very few ingredients, got to love easy fish recipes.
- Cook Time
- Prep Time
- 2 ServingsServings
- 2 whole small fish, butterflied
- 2 tablespoons Dijon mustard (or coarse grain)
- 1 cup panko bread crumbs
- fresh chopped herbs, I used oregano
- olive oil
- salt and pepper
- lemon wedges for serving
Preheat oven to 450°. Prepare an oven proof skillet, preferably cast iron. Open up fish spread the mustard evenly all over the inside of the fish with a thin coating. Add a thin layer of panko over top and then season with salt and pepper and sprinkle over any of your favorite herbs.
Place pan over medium high heat on the stove and drizzle in some olive oil, add sprinkle of kosher salt when hot and then place the fish skin side down into the hot pan. Cook for one minute and then transfer it to the hot oven to cook until panko is browned and fish is cooked about 10 minutes. When ready remove from oven, let cool for about 3 minutes and serve with lemon wedges.