Pretzel Crusted Trout with Steamed Zucchini, Sun Gold Tomatoes and Honey Mustard Sauce

For the Trout:

• 4 Rainbow Trout Natural Fillets, thawed
• 4 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 2 tablespoons mustard (yellow, Dijon, or grain)
• 2 cups pretzels, crushed in a food processor or in a zip top bag with a rolling pin
• ¼ cup olive oil

For vegetable sauté:

• 1 large zucchini, diced into ¾ inch pieces
• 1 clove garlic, minced
• ½ pint sungold tomatoes (any tomatoes can be substituted)
• 1 teaspoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

For the honey mustard sauce:

• ¼ cup mustard of your choice
• ¼ cup honey

1. Season the rainbow trout with salt and pepper, then spread the mustard evenly on each fillet.
2. Spread crushed pretzels onto a plate. Firmly press the trout fillets into the pretzels so they adhere well to the mustard.
3. Heat oil on high in a skillet until oil shimmers. Add trout fillets, crumb side down. Cook until golden brown, approximately 5 minutes, then flip and cook for 2 more minutes on the other side.
4. In another pan, sauté zucchini, garlic, and tomatoes in olive oil until tender and season with salt and pepper.
5. Mix mustard and honey together and set aside.
6. Spoon the zucchini-tomato mixture onto a plate. Lay trout on top and drizzle honey mustard sauce on top of the rainbow trout.