Baked Fish With Mustard Marinade

Baked Fish With Mustard Marinade created by NoraMarie

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.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"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."

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  1. Pamela R.
    Just had this, AWSOME! Followed the directions and it came out perfectly. My guests all loved it. I will definitely give it five stars.
  2. Darkhunter
    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.
  3. Engrossed
    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.
  4. Leggy Peggy
    I was gobsmacked -- we all were. What a fantastic fish dish. Don't change a thing. Just enjoy it. Thanks so very much for such a winner. We used firm white fish and the last piece was fought over. Made for Zaar World Tour.
  5. NoraMarie
    Baked Fish With Mustard Marinade Created by NoraMarie
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