Creole Dijon White Fish
This Creole Dijon White Fish is a simple baked fish recipe, but with a twist. Our Creole Seasoning and Dijon Mustard add a flavorful flair. If you’re not a fan of Dijon mustard, you can eliminate it and still enjoy the dish. If you prefer to grill or broil the fish, you’ll have to adjust the time accordingly, but this version is set up for baking.
1 Pound Cod, Halibut, Tilapia, Swai or other White Fish Filets
2 Teaspoons Olive Oil or Non-stick Spray
2 Teaspoons Dijon Mustard
1/2 Teaspoon Sea Salt
1/2 Teaspoon Creole Seasoning
Freshly Squeezed Lemon Juice
Preheat oven to 400°F. Cover baking tray with foil and brush very lightly with olive oil, or lightly spray with non-stick cooking spray.
Blend together the olive oil, mustard, sea salt and Creole in a small bowl. Brush the mixture over the fish. Transfer the fish filets to the baking tray.
Bake for 14 to 18 minutes or until the fish flakes apart. Remove from the oven and serve immediately with lemon juice to taste. Garnish with fresh parsley if you like.
Serve with a side of herbed rice and haricot verts to complete the French-style meal.