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.
15m
PREP TIME
12m
COOK TIME
131
CALORIES
9
INGREDIENTS
Servings: 6
Ingredients
- 1 1/2 pounds firm white fish fillets, such as cod, pollock, flounder or sole
- Juice of 1 lemon
- 1 tablespoon French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1 tablespoon olive oil
- 1 teaspoon McCormick® Dill Weed
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1/4 teaspoon McCormick® Garlic Powder
- 1 carrot, peeled and shredded
- 3 tablespoons grated Parmesan cheese
INSTRUCTIONS
- 1 Preheat oven to 350°F. Rinse fish and pat dry. Set aside.
- 2 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.
- 3 Bake about 12 minutes or until fish flakes easily with fork.