Pretzel Crusted Trout

Pretzel Crusted Trout

YIELD: 4 servings

4 trout filets
4 tsps. kosher salt
2 tsps. ground black pepper
2 Tbsps. mustard (yellow, Dijon or grain)
2 cups pretzels, crushed in a food processor or in a zip top bag with a mallet
¼ cup olive oil

For zucchini and tomatoes:
1 large zucchini, diced into ¾” pieces
1 clove garlic, minced
½ pint tomatoes
1 tsp. olive oil

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