Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Makes 5 to 6 Servings
- 2 pounds fish fillets, such as haddock, cod, or pollock
- 3 cups water
- 3/4 cup lemon juice
- 6 tablespoons butter
- 3 tablespoons lemon juice
- 4 teaspoons Dijon style mustard
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon freshly ground black pepper
- chopped parsley
Thaw fish if frozen. Cut fillets into serving-size portions, about 6 ounces each. Place fillets in single layer in a shallow baking dish, about 12x8x2 inches. Combine water and lemon juice and pour over fish. Cover and let the fish marinate in refrigerator for 15 minutes. Combine the butter, 3 tablespoons of lemon juice, Dijon mustard, salt, paprika, and pepper in a saucepan. Heat until butter is melted.
Place fish on a well-greased broiler pan. Brush the fish generously with mustard mixture. Broil 4 inches from source of heat for four to six minutes;* turn carefully. Again brush generously with the mustard sauce and broil four to six minutes longer or until fish flakes easily when tested with a fork.
Arrange on a serving plate and sprinkle with parsley. Heat the remaining mustard mixture and spoon over the fish.
Makes 5 to 6 servings
*Note: The cooking time for the fish depends on how thick the fillets or steaks are. For fillets measuring about 1 inch at their thickest, cook for about five minutes on each side. Adjust time for fillets of other size accordingly.
This delicious baked haddock makes a wonderful everyday meal with potatoes or rice and a side vegetable or salad.
I used haddock fillets in this recipe, but this recipe could be used for catfish, pollock, cod, flounder, or other mild fish fillets. The panko crumbs keep the fish crisp and the oven makes cooking a super easy, a light and great tasting alternative to fried fish.
Sole is mild and tasty, and the fillets are very thin, so they're quick and easy to cook. This pan-fried sole is especially quick to prepare because of the thin fillets. The sauce takes a little longer, so make it a bit earlier and keep it warm while you fry the fish.
This baked fish gets flavor from a simple cheese sauce. Use grated Parmesan or a mild Cheddar in the sauce for the fish fillets.