Recipe by teresas
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!
Top Review by awalde
I tagged this recipe because I was sure that I would love it an it was an ideal quick meal for week days dinner. The other reason was that I already tried several recipes posted by Teresas and all of them were delicious and light! I used frozen salmon filet which I prepared as described, that only change I had to make was to let them cook a few more minutes as this had to be defrosted before. The result was amazing, the fish was tender and moist and the crust super delicious
- 1 (8 ounce) orange roughy fillets (or flounder, perch or sole)
- butter-flavored cooking spray
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons lemon juice
- 1 teaspoon reduced-sodium Worcestershire sauce
- 2 tablespoons Italian seasoned breadcrumbs
Directions See How It's Made
- Heat oven to 450 degrees.
- Arrange fillet in an 11X7 inch baking dish coated with cooking spray.
- Combine mustard, lemon juice, and Worcestershire sauce, stirring well; spread mixture evenly over fillet.
- Sprinkle breadcrumbs evenly over fish.
- Bake, uncovered, at 450 degrees for 12 minutes or until fish flakes easily when tested with a fork.
- Cut fillet in half, and serve immediately.