Rinse and dry the fish fillets and place them, skin side down, in a lightly oiled baking pan.
Whisk the marinade ingredients together in a mixing bowl or whirl them in a blender or small food processor.
Pour the marinade over the fish, turning the fillets to coat both sides.
Set aside in the refrigerator for 20 to 60 minutes.
Preheat the oven to 400*.
Place the baking dish, uncovered, in the oven and bake for 10 to 15 minutes, or until the fish is tender and flakes easily with a fork.
Ingredients:
1 1/2 lbs cod or 1 1/2 lbs scrod fish or 1 1/2 lbs haddock or 1 1/2 lbs other firm white fish fillets
1/4 cup smooth or coarse Dijon mustard
1/3 cup fresh lemon juice
1/2 teaspoon dried thyme
1 -2 teaspoon prepared horseradish
2 teaspoons lemon zest, grated
1/4 teaspoon ground black pepper
Steps/Methods:
Rinse and dry the fish fillets and place them, skin side down, in a lightly oiled baking pan.
Whisk the marinade ingredients together in a mixing bowl or whirl them in a blender or small food processor.
Pour the marinade over the fish, turning the fillets to coat both sides.
Set aside in the refrigerator for 20 to 60 minutes.
Preheat the oven to 400*.
Place the baking dish, uncovered, in the oven and bake for 10 to 15 minutes, or until the fish is tender and flakes easily with a fork.
