BAKED FISH FILLETS WITH LEMON, DIJON AND HERBS

[Baked Fish Fillets with Lemon, Dijon and Herbs]
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SERVES 4

Without a doubt, this is my favorite recipe for cooking fish fillets. I love the combination of lemon, parsley and dill, and the Dijon mustard adds just a little tang. The recipe is quick and easy enough for everyday, but elegant enough for entertaining. Use any firm, white-fleshed fish that is available. Choices include catfish, tilapia, cod, rockfish, snapper and more.

INGREDIENTS

4 skinless firm, white-fleshed fish fillets, about 3/4-inch thick and 6 ounces each

Juice and rind of 1 lemon, divided

Salt and pepper to taste (see note below)

2 teaspoons Dijon mustard

2 large garlic cloves, finely minced

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

About 2 teaspoons olive oil

Preheat oven to 450° F. For easy cleanup, line a shallow baking sheet or pan with foil and spray lightly with cooking oil. Pat the fish dry with paper towels. Place, flesh-side up, on the baking sheet. Drizzle with half of the lemon juice, then season with salt and pepper. Lightly spread the mustard all over the top, using more if needed. Toss together the garlic, lemon rind, dill and parsley. Sprinkle on top of the fillets and press down with your fingers to help it adhere. Drizzle with oil, about 1/2 teaspoon each. Bake until the fish flakes with a fork, about 10 minutes, depending on thickness. Serve immediately, drizzled with extra lemon juice.

Note: For those on a low-sodium diet, or anyone trying to reduce sodium intake, just omit the salt. Seafood has sufficient salt since it lives in salt water and the mustard adds more so, in my opinion, additional salt is not necessary.

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