Pumpkin-Crusted Trout with Lemon Sauce

Servings: 2 | Serving size: 4 ounces trout

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does not make very good leftovers.

Serve with Wild Rice or Dirty Rice or Home Fries - Low Sodium Version or Home Fries or Wild Rice - Low Sodium Version or Brown and Wild Rice or Brown Rice

AND

Serve with Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Maple Sweetened Collard Greens or Cole Slaw

Preheat the oven to 400F. Place a large ovenproof skillet in the oven.

Whisk together the egg white, lemon peel, salt, tarragon, mustard and black pepper.

Place the pumpkin seeds in a mini chopper and chop until the seeds are broken into small pieces. This should take only five to eight pulses. Alternatively, you can place the seeds in a zippered plastic bag and crush them with a rolling pin.

When the pan is hot, dredge the flesh side of the fish in the egg white mixture, then dredge in the pumpkin seeds. Coat only one side of the trout.

Place the olive oil in the hot pan, swirling to coat the bottom of the skillet well. Place the trout, coated side down, in the pan. Cook for 8 minutes and add the lemon juice to the pan. Cook for 2 to 4 minutes and serve.