COD WITH MUSTARD-CRACKER CRUST
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Sprinkle the cod fillets on both sides with salt and pepper. Stir together the mustard and cumin and rub the mixture all over the cod. Coat the fillets in the cracker crumbs and place on a baking sheet. Bake until the fish is cooked through, about 15 minutes.
- Preheat the broiler. Place the fish under the broiler just until browned, about 45 seconds. Divide the fillets among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 1 gram, TransFat 0 grams
MUSTARDY FISH FILLETS
Make and share this Mustardy Fish Fillets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- place flour in pie plate; press fish into flour to coat.
- Shake off excess.
- Set aside.
- In bowl, combine stock, onion, mustard, vinegar, salt and pepper, set aside.
- In large nonstick frypan, heat oil over medium high heat; fry fish, turning once, until golden and fish flakes easily when tested, 4 to 6 minutes.
- Transfer to platter and keep warm.
- Add stock mixture to pan; bring to boil, reduce to desired consistancy.
- Spoon over fish.
- Sprinkle with parsley.
Nutrition Facts : Calories 196.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 62.8, Sodium 458.1, Carbohydrate 9.6, Fiber 0.7, Sugar 1.5, Protein 19
MUSTARDY SALMON WITH BEETROOT & LENTILS
Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
- Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.
Nutrition Facts : Calories 875 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium
DIJON MUSTARD MARINADE FOR GRILLED FISH
Make and share this Dijon Mustard Marinade for Grilled Fish recipe from Food.com.
Provided by breezermom
Categories German
Time 13m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- To prepare your fish, marinate your fish fillets for several hours. Prepare your grill. Once it is hot, grill your fish until it flakes easily. Baste the fish with the marinade while it is grilling. Delish!
QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic. The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor. It's a quick, healthy weeknight dinner packed with flavor. Try it tonight.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
- Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
- Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1017 milligrams, Sugar 1 gram, TransFat 0 grams
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