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
Ingredients
Instructions
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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.
15m
PREP TIME
12m
COOK TIME
131
CALORIES
9
INGREDIENTS
Ingredients 6 Servings
- 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® Ground Pepper Black
- 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.
NUTRITION INFORMATION
(per Serving)
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Ingredients 6 Servings
- 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® Ground Pepper Black
- 1/4 teaspoon McCormick® Garlic Powder
- 1 carrot, peeled and shredded
- 3 tablespoons grated Parmesan cheese
INSTRUCTIONS
- 1 SEASON salmon with salt and pepper. Place into greased baking dish, skin side down.
- 2 MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces.
- 3 BAKE salmon at 400°F for 10 to 15 min. until salmon is cooked through. Serve with the reserved mustard sauce.
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