Prep 30 mins
Cook 15 mins
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.
- 680.38 g cod or 680.38 g scrod fish or 680.38 g haddock or 680.38 g other firm white fish fillets
- 59.14 ml smooth or coarse Dijon mustard
- 78.07 ml fresh lemon juice
- 2.46 ml dried thyme
- 4.92-9.85 ml prepared horseradish
- 9.85 ml lemon zest, grated
- 1.23 ml ground black pepper
- 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.
This is really good! I loved the combination of flavors. This is one to add to my regular rotation of recipes. After we tasted this, I mixed up some melted butter, bread crumbs and finely grated Parmesan cheese, sprinkled it over the top and popped it under the broiler briefly. Next time I'll put the crumb mixture on just before baking.
Very nice way to fix fish. Unlike some of the other posters, we enjoyed the mustard and added a touch more horseradish. Thnx for posting, Sharon.
Very Nice! I made this with Basa and creole mustard. The mustard flavor did overpower it but I didn't mind. Made for the Zaar Stars tag game.