BAKED FISH IN MAYONNAISE AND MUSTARD
An old recipe I have in my fish collection that's simple, fast and tasty. I've also used this with Walleye and Bass fillets.
Provided by Chuck in Killbuck
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Place fish in lightly greased shallow baking dish.
- Stir mayonnaise, mustard, onion, cayenne and dill weed in a small bowl until blended.
- Spread mixture on the fish.
- Bake at 400°F for approx 20 minutes or until fish flakes easy with a fork.
BAKED FISH WITH MUSTARD MARINADE
This is a quick and easy recipe. It can be served as an everyday kind of meal or as the main course of an elaborate and elegant dinner. From the Moosewood Restaraunt Low-Fat Favorites Cookbook. Prep time includes marinating time. This is an English recipe.
Provided by Sharon123
Categories European
Time 45m
Yield 4-6 portions
Number Of Ingredients 7
Steps:
- Rinse and dry the fish fillets and place them, skin side down, in a lightly oiled baking pan.
- Whisk the marinade ingredients together in a mixing bowl or whirl them in a blender or small food processor.
- Pour the marinade over the fish, turning the fillets to coat both sides.
- Set aside in the refrigerator for 20 to 60 minutes.
- Preheat the oven to 400*.
- Place the baking dish, uncovered, in the oven and bake for 10 to 15 minutes, or until the fish is tender and flakes easily with a fork.
Nutrition Facts : Calories 156.2, Fat 1.8, SaturatedFat 0.3, Cholesterol 73.1, Sodium 272.7, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 31.1
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
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