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Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a quick and easy, yet tasty, way to prepare any non-oily white fish fillet. White wine, or lime juice may be substituted for the lemon juice . . .

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Butter the bottom of a baking dish and arrange the fillets within, in one layer.
  3. Brush each fillet with lemon juice, and dot each with a tablespoon butter.
  4. Sprinkle with paprika.
  5. Bake for 6 minutes.
  6. While fish bakes, combine all remaining ingredients except for bread crumbs.
  7. Saute in small frying pan for 3-4 minutes until onion softens.
  8. Remove from heat and add bread crumbs, mixing well.
  9. Spread this mixture on top of fillets and bake an additional 6 minutes.
  10. If desired, broil 1 minute to brown topping.
Most Helpful

5 5

I used 4 sole fillets. I sprinkled them with a touch of salt, along with the paprika. After sauteeing the onion mixture for the allotted time, the onion wasn't really soft, but I mixed in the crumbs anyway and put it on the fish. After baking, the onions in the topping were absolutely perfect. The flavour of this recipe is truly fantastic!

3 5

The mustard mixture was very dry by the time the onions were softened and the flavor was not very pronounced for my tastebuds. I used panko for the breading. Next time I'd saute the onions first, then add the mustard and other topping ingredients.

4 5

I made this for dinner last night. It was a very nice way to serve white fish. I used yellowtail (amberjack) filets, caught by my DH. My filets were fairly thick-I approximately doubled the baking time. The mustard mixture smelled so good while sauteeing-and is quite spicy (I guess that is why it is called "deviled"). I topped with fresh onion rye bread crumbs. BTW I think the mustard topping mixture would make a great condiment for grilled burgers or hot dogs. I'm thinking summer...