Mustard-Crusted Branzino

• 1/4 cup olive oil
• 2 tablespoons whole grain mustard
• 1 garlic clove, finely grated
• 1 tablespoon chopped fresh thyme
• 1 cup coarse fresh breadcrumbs, preferably sourdough
• Kosher salt, freshly ground pepper
• freshly ground pepper
• 2 1 1/2-2 pound whole branzino or trout, butterflied
• Lemon wedges (for serving)

1. Preheat oven to 450u0b0F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.
2. Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10-15 minutes.
3. Serve fish with lemon wedges.

olive oil, whole grain mustard, garlic, thyme, breadcrumbs, kosher salt, freshly ground pepper, branzino, lemon wedges

Taken from www.epicurious.com/recipes/food/views/mustard-crusted-branzino-51205300 (may not work)