2 pounds trout fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Juice of 1 lemon
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup soft breadcrumbs
2 tablespoons butter or margarine, melted
1 tablespoon minced parsley
Lemon wedges (optional)
Additional parsley for garnish (optional)
Arrange fillets in a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, paprika, and lemon juice.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour and mustard, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over fillets.
Combine breadcrumbs and melted butter; sprinkle over fillets. Sprinkle with minced parsley. Bake, uncovered, at 350 for 30 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and additional parsley, if desired.
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