Baked Trout with Dijon Mustard

Rinse trout fillet (1 kg), dry it, and cut it into 5-6 cm pieces. Season with table salt (4 g).

In a blender cup, combine Dijon mustard (30 g), paprika (3 g), parsley (10 g), olive oil (10 g), sugar-free soy sauce (10 g), and black pepper (1 g). Blend to a smooth paste and spread a thin layer over the trout.

Place the fish on parchment and bake at 180 °C for 15-17 minutes. The trout is ready when the flesh is opaque, flakes easily with a fork, and remains juicy. Let it rest for 5 minutes before serving.