Fish Fillets Dijon Food

DIJON-CRUSTED FISH

Steps:

• Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

CRISPY FISH FILLETS

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

CRISPY OVEN-FRIED FISH FILETS WITH DIJON TARTAR SAUCE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine all ingredients for the tartar sauce and refrigerate until ready to serve.
• Cut filets into small pieces, if desired.
• In a shallow dish, combine the flour, salt and pepper. In two more separate shallow dishes, place the beaten eggs and the panko bread crumbs.
• To coat the fish, first dredge each piece in the flour mixture, then dip into the egg, and finally dredge in the panko, making sure the fish is coated on all sides. Place on the parchment lined baking sheet. Repeat this for each piece of fish.
• Drizzle the tops of the breaded fish with the olive oil. Bake at 375 degrees for about 20 minutes, or until the fish flakes easily with a fork. If you desire a more golden brown crust, once done, increase the heat and place the fish under the broiler for a couple of minutes.

PARMESAN CRUSTED FISH FILLETS WITH A DIJON MUSTARD SAUCE

Steps:

• In a small, rectangular container, add coconut flour, parmesan cheese and lemon pepper seasoning. Stir well to combine.
• Spray both sides of fish with cooking spray. Then add to parmesan mixture and coat both sides. Use fingers to press parmesan mixture into fish if necessary.
• Add to air fryer basket and cook at 400 degrees for 10 minutes or until the fish flakes easily. I stop the air fryer halfway through cooking time to flip the fish.

MONKFISH FILLETS DIJON STYLE

Steps:

• Preheat the oven to 450 degrees.
• Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
• Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
• Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.

GRILLED WHITEFISH WITH DIJON MUSTARD CRUST

Steps:

• Preheat a grill.
• Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
• Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
• To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.

EASIEST DIJON DILL HADDOCK

Steps:

• 1.Use a paper towel to pat dry fish fillets. Place them on a plate. 2.Sprinkle each side of the fillet with Kosher salt and fresh ground pepper. 3.Spread about a half a tablespoon of Dijon mustard over each side of the fillet so it covers most of the fish. Sprinkle dill over the Dijon. 4.Dredge the fillet in a shallow bowl of panko breadcrumbs. Pat so they stick to both sides of the fillet. 5.Heat a non-stick pan on medium-high until it's warm. Add oil and swirl pan so oil coats the bottom of the pan. 6.Place fillet in the oil and should hear a little "sizzle." Allow fish to cook for about two minutes. Try moving your pan around to see if the fish fillet moves easily. Flip the fillet and cook for another two minutes on the other side or until golden brown. 7.Garnish your Easiest Dijon Dill Haddock with a lemon wedge and fresh herbs. I love serving this dish on a bed of quinoa, rice or bulgur.

HONEY DIJON SALMON

Steps:

• Preheat the oven to 450°F.
• In a bowl mix together mustard, honey and optional garlic and soy sauce. In another bowl combine bread crumbs and parsley.
• Place the salmon in an ovenproof dish and evenly spread mustard mix over the fish fillets.
• Sprinkle the bread crumb mixture on top.
• Bake 10 minutes per inch of thickness or until the fish is flaky.
• Serve with lemon wedges.

BAKED FISH DIJON

Steps:

• Preheat oven to 350°F. Rinse fish and pat dry. Set aside.
• Mix lemon juice, mustard, oil, dill, pepper and garlic powder in small bowl. Brush dressing on both sides of fish fillets. Arrange fish, overlapping thinnest portions, in 13x9-inch baking dish. Drizzle remaining dressing over fish. Arrange shredded carrot over fish. Sprinkle with cheese.
• Bake about 12 minutes or until fish flakes easily with fork.

CRISPY SALMON FILLETS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
• To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
• Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
• Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
• At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
• To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.

FISH FILLETS DIJON

Steps:

• Preheat oven to 450°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange fish fillets in prepared dish. Season with salt and pepper. Blend butter, Dijon mustard, lemon juice and Worcestershire sauce in small bowl. Spread half of butter mixture over each fillet, covering completely. Sprinkle half of breadcrumbs over each.
• Bake fish until just cooked through, about 7 minutes. Sprinkle parsley over. Garnish with lemon wedges.

WW DIJON FISH FILLETS - 2 PTS.

Steps:

• Heat oven to 450 degrees.
• Arrange fillet in an 11X7 inch baking dish coated with cooking spray.
• Combine mustard, lemon juice, and Worcestershire sauce, stirring well; spread mixture evenly over fillet.
• Sprinkle breadcrumbs evenly over fish.
• Bake, uncovered, at 450 degrees for 12 minutes or until fish flakes easily when tested with a fork.
• Cut fillet in half, and serve immediately.