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Trout

A curious mix but very good. The trout is topped with Dijon mustard and oatmeal and then the oven. It makes a striking contrast with a soft touch naturally sweet. The chair of the trout stands beautifully on the skin and takes a bit of tang of Dijon. It is a very simple and quick recipe for good health!
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recipe translated from the book of Jamie Oliver's Food Revolution!
. 2 trout fillets

2 C. teaspoon Dijon mustard

oatmeal Salt and pepper Olive oil

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Preheat oven to broil. Place rack in center of oven. Oil a baking tray.
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Place the trout fillets skin side down. Napper surface fillet with Dijon mustard. Salt and pepper to taste. Then sprinkle the fillets with oatmeal to completely cover the chair. Lightly squeeze the oat against the net so much ink to the pulpit. Pour a small trickle of oil about 1 / 2 C. tea on each of the nets.
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Bake about 10 minutes or until oats begin to brown. Serve with lemon wedges.