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Oven Fried Fish With Orange Mustard Sauce

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Ingredients
  Egg 1
  Dijon mustard 2 Tablespoon
  Fine dry whole wheat bread crumbs 1 1⁄2 Cup (24 tbs)
  Brown sugar 1 Tablespoon
  Minced parsley/1 teaspoon dried parsley 3 Tablespoon
  Minced fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Minced fresh rosemary/1/2 teaspoon dried rosemary 1 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Orange 1 Large, zest finely grated
  Pan dressed trout/Sea trout / pollock 48 Ounce (4 Pieces, 12 Ounces Each)
For sauce
  1% low fat milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 4 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 500°F.
2. Place a large wire rack, on a baking sheet and grease the rack with oil.

MAKING
3. Whisk together the egg and Dijon mustard until blended.
4. In a shallow dish, combine the bread crumbs, brown sugar, parsley, thyme, rosemary, dry mustard, seasonings and orange zest and stir.
5. Dip each fish in the egg mixture to coat evenly on both sides then immediately place in bread crumb mixture, turning it over in the mixture so that it is completely covered. Lightly press the crumbs with your fingers tips so that they stick firmly to the fish.
6. Arrange the fish on rack
7. Bake for 10 to 12 minutes, until the crust is golden and crispy and fish flakes easily with a fork.
8. While the fish is being baked, make the sauce by blending milk and cornstarch in a small saucepan and stirring in mustard and orange juice.
9. Cook over a low flame, stirring constantly until thick.

SERVING
10. Serve the fish hot and crisp with the sauce spooned on top or served on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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