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Dijon, Parmesan and a hint of horseradish give this toasty fish from Scott Schmidtke of Chicago, Illinois lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get 4 servings ready for the oven.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 fillet equals 214 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 327 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.
Originally published as Dijon-Crusted Fish in Light & Tasty December/January 2007, p63
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 24, 2011 by Stoneturtle
Quite good and tasty.
Reviewed on Jan. 03, 2011 by michaelc
My daughter asks for seconds of this.
Reviewed on Jan. 01, 2011 by cathycooking
Great flavor and very moist. My kids and husband love it.
Reviewed on Dec. 12, 2010 by Modogeist
My family loved it. Since I didn't have any Dijon mustard I used yellow mustard with seasoning and it still turned out great. We all thought that the Dijon would make it even better.
Reviewed on Nov. 30, 2010 by daisey5
This was awsome. I could not get enough of the sauce. I will try it on other fish and maybe some chicken.
Reviewed on Nov. 20, 2010 by VeraM
This was awesome. My husband and I both loved it...moist and very similar to having tartar sauce on it. Also very low carb.
Reviewed on Nov. 07, 2010 by dagny21
Very tasty, but don't use tilapia. Tilapia is cheap, but it has no flavor and it's one of the least healthy fish. I used cod. My husband always says he doesn't like fish, but he really liked this.
Reviewed on Nov. 03, 2010 by LiveTheLifeYouLove
I am not normally a fan of fish or dijon so I was very surprised with how tasty this recipe was! I cut the dijon in half and added a bit of spice and it was so tasty. Defiantly use Panko bread crumbs, it turned out great, and LOOKED good too!! will make again
Reviewed on Nov. 02, 2010 by Lynnette68
My husband said he liked this recipe, but would probably like it better made with a different type of fish "because tilapia doesn't have much flavor to it". (I don't eat fish, just fix it for my husband, who likes trout, cod, and salmon.)
Reviewed on Sep. 01, 2010 by CWyatt
I'm not a big fish fillet person, but this was AMAZING! Just delicious! I can't wait to make it again!
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