Broiled Trout With Mustard & Oats

Broiled Trout - Recipe

We’ve been very busy around the office and home this week. Last night was our first chance all week to take some time and prepare something to eat.

Sometimes getting started preparing a meal can seem like a daunting task, but by the time I realized we were preparing dinner, it was already in the oven cooking! This dish is a serious time saver and serious stomach satisfier! The Food Revolution rolls on with today’s special dish!


  • Olive oil
  • 2 7oz. chunky trout fillets, skin on, scaled and bones removes
  • sea salt and fresh ground pepper
  • 2 teaspoons Dijon mustard
  • 2 handfuls of old-fashioned oats
  • 1 lemon


I didn’t know preparing trout could be so easy! Allow your broiler to preheat on the highest setting. Saturate the surface of a sheet pan with olive oil, and lay the trout fillets skin down onto the pan. Season with salt and pepper, and smear the fillets with a teaspoon of mustard. Put the oats into a bowl; use a small amount of olive oil and a little bit of shake to coat the oats in oil. Spread a generous portion of oats over each fillet and pat the oats down.


It only takes ten minutes for the trout to cook under the preheated broiler. When the oats are golden brown, you know it’s there or close to being there!


We chose carrots and cauliflower as our side items. Don’t forget to slice a few lemon wedges to add an extra burst of flavor!


Paula: I LOVED this dish. The flavor and presentation achieved far exceeded the five minute prep time. It looked and tasted like something that would have taken much more time to prepare. I will admit that I really like raw oats and mustard, so it was pretty much a no-brainer that I would like this dish. I will definitely have this again! Overall this is a fantastic weeknight dinner and something I can throw together at the last minute to impress every guest.

Taste – 8

Presentation – 8

Ease of Preparation – 9

John: I really enjoyed the trout. It seemed very easy to prepare and also tasted quite nice. I really enjoyed the Dijon mustard! I would definitely like to have it again, but in the future would rather have a side with sauce to accompany this dish; I wasn’t satisfied with roasted carrots and cauliflower.

Taste – 8

Presentation – 7

Ease of Preparation – 9

John’s overseas father Ken: The nice thing about the meal was that it made a standard meal into something interesting. It isn’t that I don’t like trout – I do! It’s more a case of making a standard dish more interesting. The mustard added zest but was mild enough to complement the fish without being too sharp or overpowering. The oats were pleasant in taste, but were really about texture. I wondered if they were crunchy enough, but even so added to my enjoyment.

The meal looked good and tasted good. For me it is about spicing up my diet rather than discovering a meal I would rave about for choose for a special occasion.

Taste – 7

Presentation – 7

Sue: Shopping for and preparation so easy- at first I was a little concerned about the amount of mustard but Dijon is much milder than the English mustard that we normally have. I really enjoyed the preparation and added baby potatoes and a side salad which complimented the Trout and Oats perfectly. I will definitely make this dish again especially if in a hurry!

Taste – 9

Presentation – 8

Preparation – 9

Ta-Da! Jamie couldn’t have done it better himself! Look out for our next recipe from Jamie Oliver’s Food Revolution to find meals that will revolutionize your view of cooking from home!