Ww Dijon Fish Fillets - 2 Pts.

TeresaS's Note:

This is from a WW cookbook called "15-Minute Cookbook" dated 1998. I have notes in it saying "really good". Dijon mustard has a strong, distinctive flavor. You can us honey mustard, sweet-hot mustard, or spicy mustard. Enjoy!

• Total Time: 15 mins
• Prep Time: 3 mins
• Cook Time: 12 mins

Ingredients:

Servings: 2

• 1 (8 ounce) orange roughy fillets (or flounder, perch or sole)
• butter-flavored cooking spray
• 1 tablespoon Dijon mustard
• 1 ½ teaspoons lemon juice
• 1 teaspoon reduced-sodium Worcestershire sauce
• 2 tablespoons Italian seasoned breadcrumbs

Directions:

1. Heat oven to 450 degrees.
2. Arrange fillet in an 11X7 inch baking dish coated with cooking spray.
3. Combine mustard, lemon juice, and Worcestershire sauce, stirring well; spread mixture evenly over fillet.
4. Sprinkle breadcrumbs evenly over fish.
5. Bake, uncovered, at 450 degrees for 12 minutes or until fish flakes easily when tested with a fork.
6. Cut fillet in half, and serve immediately.

Reviews

[Engrossed]

Great fish recipe. I made this with frozen tilapia and pub style mustard. I added capers and black pepper. It was very good but the mustard does overpower everything else. I didn't mind though because I love mustard. My Hubby loved the capers addition. This is a good recipe for people who don't like the taste of fish. Made for kittencalskitchen.com tag game.

[Chef #1285636]

My husband really enjoyed this and wants me to make it again. Any low fat recipe that helps us eat more fish is a sure winner in my book. I used Orange Roughy and panko. I did not add any seasoning to the panko, and I enjoyed the taste of the Dijon mustard, which I did not feel was over-strong. If you are cracking a new jar of Dijon, you might want to cut back as it will be stronger when first opened.

[2Bleu]

We had some cod out for lunch and decided to do a variety of cod recipes. This one hit the mark! We used spicy brown mustard. This fish is refreshingly light yet has very robust in flavor. Thanks for sharing the recipe! :)