Sun dried tomato crust and bake-in mustard sauce for fish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 slices White bread, with crusts removed, torn roughly2 tablespoons Sun dried tomatoessmall handful parsleysalt and pepper to taste1 teaspoon Dijon mustard2 tablespoons White wine3 fl oz, 85ml Chicken stock1 teaspoon Wholegrain mustard300g Whiting fillets or fish of your choice
Pre-heat Oven 180C, 160C Fan, 350F, Gas 4.
Place bread, tomatoes, parsley, salt and pepper into food processor and pulse until the mixture resembles breadcrumbs.
Brush the top of the fish with Dijon mustard, then press the crumb mixture on top. Place in a greased ovenproof container. Add the wine and chicken stock and bake in the oven for approximately 10 mins, or until fish is cooked and the topping is crisp and golden brown.
Transfer the fish to the serving plate. Stir the wholegrain mustard into the liquid and pour over the fish. Serve with cooked rice and vegetables.
Serving Size: 2
Place bread, tomatoes, parsley, salt and pepper into food processor and pulse until the mixture resembles breadcrumbs.
Brush the top of the fish with Dijon mustard, then press the crumb mixture on top. Place in a greased ovenproof container. Add the wine and chicken stock and bake in the oven for approximately 10 mins, or until fish is cooked and the topping is crisp and golden brown.
Transfer the fish to the serving plate. Stir the wholegrain mustard into the liquid and pour over the fish. Serve with cooked rice and vegetables.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 250.8
- Total Fat: 3.7 g
- Cholesterol: 127.4 mg
- Sodium: 520.1 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.4 g
- Protein: 38.3 g
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