Baked Fish Dijon

Juice from 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
1 teaspoon McCormick Dill Weed
1/2 teaspoon McCormick Ground Black Pepper
1/4 teaspoon McCormick Garlic Powder
1 1/2 pounds firm white fish fillets such as flounder, sole, cod, or
pollack (6 fillets)
1 carrot, peeled and shredded
3 tablespoons grated Parmesan cheese

Rinse fish and pat dry with paper towels. Set aside.

Place lemon juice, oil, mustard, dill, pepper, and garlic powder
in 1-cup glass measure and beat with fork until well combined.

Brush lemon dressing on both sides of fish fillets. Arrange in
13x9x2-inch baking pan, overlapping thinnest portions. Drizzle
remaining dressing over fish. Arrange shredded carrot over fish
and sprinkle with cheese.

Bake in 350 F oven about 12 minutes or until fish flakes easily
with fork.

Makes 6 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.