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Dill weed and Dijon mustard make a delicious accent to fish fillets. Shredded carrot adds color and flavor. Photo credit: Marc Matsumoto from No Recipes.
1 1/2 pounds firm white fish fillets, such as cod, pollock, flounder or sole
Juice of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Black Pepper, Ground
1/4 teaspoon McCormick® Garlic Powder
1 carrot, peeled and shredded
3 tablespoons grated Parmesan cheese
Preheat oven to 350°F. Rinse fish and pat dry. Set aside.
Mix lemon juice, mustard, oil, dill, pepper and garlic powder in small bowl. Brush dressing on both sides of fish fillets. Arrange fish, overlapping thinnest portions, in 13x9-inch baking dish. Drizzle remaining dressing over fish. Arrange shredded carrot over fish. Sprinkle with cheese.
Bake about 12 minutes or until fish flakes easily with fork.
(Amount per serving)
I liked the addition of cheese and carrots on top.
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