Trout Fillets with Sweetened Mustard Sauce

• 4 steelhead trout fillets (from Costco) 6 oz each
• 1 1/2 tablespoons Splenda (or sugar, honey, or agave)
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 cup seasoned bread crumbs
• 1/2 teaspoon dried thyme
• fresh pepper to taste

Preheat oven to 375 degrees. Prepare a baking dish by spraying it lightly with olive oil. Lay the trout fillets in a single layer in the prepared dish. In a small bowl stir together the Splenda, mustard and fresh lemon juice. Spread this mustard sauce evenly over the trout fillets. Toss the breadcrumbs and dried thyme (and pepper to taste, if desired) together and sprinkle it evenly over the sauced trout fillets. Bake uncovered for 20 minutes, or until cooked through. NOTE: It's easy to make seasoned breadcrumbs from leftover challah! Toast sliced challah in a 250 degree oven until light brown. Grind toasted challlah in a food processor with garlic powder, paprika, and Italian seasoning (or spices you prefer).