Wednesday, June 30, 2010

Dijon-Crusted Fish


This was really good.  And super easy to prepare, making it a great weeknight meal. 
I served this with roasted asparagus and sour cream red taters.

Dijon-Crusted Fish
Taste of Home, The Comfort Food Diet

3 tablespoons reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese, divided
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon horseradish
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

In a small bowl, combine the mayonnaise, 1 tablespoon Parmesan cheese, lemon juice, mustard and horseradish.  Place fillets on a baking sheet coated with cooking spray.  Spread mayonnaise mixture evenly over fillets.  In a small bowl, combine the bread crumbs, butter and remaining Parmesan cheese; sprinkle over fillets.  Bake at 425 for 13-18 minutes or until the fish flakes easily with a fork.

*I used horseradish cream rather than straight horseradish.

Sour Cream Red Taters

Baby red potatoes
1/2 stick of butter
Fresh chives, minced
1/2 cup sour cream

Half or quarter the red potatoes.  Boil potatoes in water with butter.   Once potatoes are done, add sour cream and chives.  Serve immediately or at room temperature.


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