BAKED FISH FILLETS WITH DIJON, DILL AND FRESH BREADCRUMB CRUST

SERVES 2

This is my favorite way to prepare any fish fillet, because it is quick, easy and very healthy. Originally, I used it for salmon, and still do. However, we love the preparation so much, I now use it for any kind of firm, white-fleshed fish fillets. The possibilities are endless. You can use grouper, catfish, tilapia, snapper, perch, flounder, etc. I have made this recipe using all of those varieties, and more. Just remember that the time it takes to bake will depend on the thickness of the fillets. This delicious recipe may easily be made in any amount desired. And, if you don't have fresh herbs, use dried, as I have done in a pinch.

INGREDIENTS

2 white-fleshed fish fillets, 6 to 8 ounces each

Salt and pepper to taste

1 teaspoon Dijon mustard

2 teaspoons olive oil, divided

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh dill weed, divided

1/2 cup fresh breadcrumbs, white or multi-grain

1 tablespoon chopped fresh parsley leaves

1 teaspoon minced fresh garlic

Lemon wedges, for garnish

Preheat oven to 450° F. Line a shallow baking sheet or pan with foil and spray lightly with cooking oil. Pat the fish dry with paper towels. Place, skin-side down, on the baking sheet. Season the top with salt and pepper. Spread with the mustard, then drizzle with 1 teaspoon of the olive oil, and the lemon juice. In a small bowl, mix together the breadcrumbs, garlic, parsley and remaining dill. Spread over the top of the fillets and press down lightly so they will adhere. Drizzle with the remaining 1 teaspoon olive oil. Bake until the fish flakes slightly with a fork, about 10 minutes, depending on thickness. Serve immediately.

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