Pretzel-Crusted Rainbow Trout with Vegetable Sauté and Honey Mustard Sauce - Riverence Provisions

Ingredients

• 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
• 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
• ¼ cup mustard of your choice
• ¼ cup honey