Sun dried tomato crust and bake-in mustard sauce for fish

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Sun dried tomato crust and bake-in mustard sauce for fish calories by ingredient
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Can be prepared with fish of your choice. Can be prepared with fish of your choice.
Number of Servings: 2


    2 slices White bread, with crusts removed, torn roughly
    2 tablespoons Sun dried tomatoes
    small handful parsley
    salt and pepper to taste
    1 teaspoon Dijon mustard
    2 tablespoons White wine
    3 fl oz, 85ml Chicken stock
    1 teaspoon Wholegrain mustard
    300g 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

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