Pan Fried Trout
Ingredients
- 1 1/2 cups bread crumbs
- 1 clove garlic, smashed
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- Pinch crushed red pepper flakes
- 3 lemons, juiced and 1 lemon, zested and reserved
- Kosher salt
- 1/2 cup Dijon mustard
- 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
- Extra-virgin olive oil
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