Dill Dijon Baked Panko Lake Trout

Adjust for the number of fillets you are cooking


  • Salt and pepper
  • 6-8 ounce fillets of trout
  • 2 cups flour for coating fish
  • 4-6 eggs
  • 2 tbsp mayonnaise
  • 4 cups Panko Coating
  • 2 tbsp dry mustard
  • 2 tbsp mustard seeds crushed
  • 2 tbsp dried dill weed

Preheat oven to 400 degrees and spray cookie sheet with oil. Pat fillets dry with paper towel. Sprinkle with salt and pepper, dip in flour and shake excess off. Whip mayonnaise and eggs together, then dip fillets into egg mixture. Press into Panko herb mix and place on cookie sheet.

Bake for 12-14 minutes until flaky.

*Serve with rice or pasta along wish seasonable vegetables or salad.