Baked Fish With Dijon And Nutty Breadcrumbs Recipes

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DIJON-CRUSTED FISH



Dijon-Crusted Fish image

Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. -Scott Schmidtke, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 214 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

BAKED FISH WITH DIJON AND NUTTY BREADCRUMBS



Baked Fish with Dijon and Nutty Breadcrumbs image

This flavorful, healthy dinner got the Bob Harper seal of approval!

Provided by Rachael Ray

Number Of Ingredients 14

4 6- to 8-ounce pieces white fish
such as cod
Tilapia or sole
Salt and finely ground pepper
EVOO - Extra Virgin Olive Oil
for drizzling plus about 2 tablespoons
Zest of 1 lemon
1/4 cup Dijon or grainy Dijon mustard
About 1/3 cup toasted almonds or hazelnuts
processed into crumbs
1/2 cup whole wheat or plain Panko breadcrumbs or gluten-free breadcrumbs
2 tablespoons Parmigiano-Reggiano cheese (optional)
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 400°F with a rack set in the upper third of the oven
  • Arrange fish on a parchment-lined baking sheet and season with salt and pepper
  • Drizzle with EVOO then halve the zested lemon and douse each filet with about 1 teaspoon juice from one of the lemon halves and brush each filet with a tablespoon of Dijon mustard
  • Combine nut crumbs with lemon zest, breadcrumbs, cheese and herbs, salt and pepper
  • Coat the fish with breadcrumbs, gently pressing them into place
  • Bake fish to firm, opaque and flaky
  • Serve with remaining lemon half cut into small wedges

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