I wasn’t terribly sold on this recipe just as is, but I knew with a bit of tweaking it could work for me. First, I know I would have loved the pan seared crust on the fish but frankly, I was too lazy to take that extra step, I didn’t want the grease spatter on my cook top, and frankly, I didn’t want the fried fish smell in the kitchen! Second, I Iiked the idea of the Dijon mustard, but not on its own. I knew I liked fish baked with a slather of mayonnaise, so I made a mixture of mayonnaise, an all-purpose seasoning mix for fish and chicken, and the mustard. That proved to be delicious by the way! Finally, I expected this would need some color, so I gave the filets a good sprinkle of paprika before popping them into the oven for about 15 minutes. We really enjoyed it, and what I appreciated the most about it was that the mayo/Dijon topping was subtle but still added a certain “something” to the dish.
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I wasn’t terribly sold on this recipe just as is, but I knew with a bit of tweaking it could...