CHEF JEFF — ONE BYTE AT A TIME: Rainbow Trout with Flaxseed Crust

This entree is packed with healthful omega-3 fatty acids.

Rainbow Trout with Flaxseed Crust

4 fresh rainbow trout fillets, about 6 ounces each

2 tablespoons olive oil

¾ teaspoon sea salt

¼ cup whole ground flaxseed meal

½ to 1 teaspoon mixed rainbow peppercorns, coarsely ground

1 teaspoon dried rosemary or ¾ teaspoon fresh, chopped

Heat oven to 350 degrees. Place fish skin side down on parchment-lined, rimmed baking sheet. Season with ¼ teaspoon salt. Brush with oil. Mix remaining salt with flaxseed meal, ground peppercorns, rosemary in small bowl. Taste for seasoning; you may like more salt, rosemary or peppercorns. Sprinkle on fish, covering surface completely. Don’t dip fillets. (You may need more flaxseed mixture, depending on size of fillets.) Gently pat mixture into fish. Bake about 25 minutes. Remove from oven; allow to cool so that flavors settle, 5 minutes. Crust will be moist, not hard, with crunchy texture, dark golden brown color.

Yield: Serve 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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