1 kg filleted fish
Dijon mustard
½ cup mayo
½ cup grated cheese
1 clove crushed garlic
Ό cup chopped parsley
1 cup fresh white bread crumbs
Ό cup melted butter
black pepper, salt and fish spice.
Sprinkle fish with salt and place in fridge. Rinse again, pat dry and season with black pepper and spice. Spread mayo and mustard. Sprinkle with cheese. In bowl mix garlic, parsley and crumbs. Place on top and drizzle with melted butter.
Bake at 220* for 15 20 minutes until top is crispy.
Baked Fish
4 5 portions fish
lemon juice
salt
180 ml mayonnaise
60 80 ml djon mustard
250 button mushrooms, sliced
Sprinkle fish with lemon juice and salt and place on greased foil. Mix mayo and mustard and spoon over. Sprinkle with a few mushrooms. Spoon over remaining mayo. Close foil.
Bake at 200* for about 15 minutes. Then open and bake for a further 5 minutes.
Grilled fish with horseradish sauce
1 x 1.2 kg fillet of salmon with skin or kabeljou
1 ½ cups hellmans light mayo
½ cup red or white horseradish drained very well
3 Tbl honey
2 Tbl soya sauce
2 Tbl lemon juice
salt, pepper to taste
- Mix ingredients together
- Place fish on a baking sheet. Spray bottom of baking tray with olive oil spray. Brush some sauce on the skin side of fish. Place skin side of fish against baking tray.
- Brush remaining sauce on flesh part of fish
- Preheat grill i. Place fish in middle oven and grill until slightly blackened. Turn oven down to 220* C. Continue baking fish for a further 5 10 min or until cooked when pierced with a knife, knife must slide through easily.
- Do not turn fish. Salmon only needs 10 12 min max. It should be slightly undercooked when finished.
- Allow to cool on baking sheet. Transfer to a platter when cool and serve at room temperature with salad.