Dijon Crusted Fish Steaks

    Dijon Crusted Fish Steaks

    1save
    30min


    257 people made this

    This is a great recipe for cooking good thick fish steaks. Dijon mustard and horseradish make it extra tangy.

    Ingredients
    Serves: 4 

    • 4 tablespoons mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 tablespoon horseradish
    • 1 tablespoon fresh lemon juice
    • 4 tablespoons dried breadcrumbs
    • 1 tablespoon grated Parmesan cheese
    • 4 fish steaks, such as snapper
    • 1 tablespoon butter, melted
    • 4 tablespoons dried breadcrumbs
    • 1 tablespoon grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Lightly grease a baking tray.
    2. In a small bowl, mix together mayonnaise, mustard, horseradish and lemon juice. Stir in 4 tablespoons breadcrumbs and 1 tablespoon Parmesan cheese. Arrange fish steaks on the prepared baking tray. Spread breadcrumb mixture evenly over fish.
    3. In a small bowl, mix together melted butter, remaining breadcrumbs and remaining Parmesan cheese. Sprinkle over the coated fish.
    4. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

    Recently Viewed

    Reviews (5)

    by
    0

    Made it healthier. This was great! I used light mayo and extra virgin olive oil in place of the butter and it was delicious and healthy. Thanks for the great recipe! - 29 Sep 2008

    by
    0

    Something else. As I was sharing this dinner with someone who is lactose intolerant, I could not use parmesan cheese in the recipe; instead, we added ground macadamia nuts - it turned out great. Even my seven-year-old (who hates both mustard and horseradish.. ) - 29 Sep 2008

    by
    0

    Altered ingredient amounts. This recipe is FANTASTIC! However, I would recommend using only 1 tsp. of the Dijon mustard- not 1 tbsp. The flavour of the Dijon mustard can be overpowering, potentially masking the flavour of the halibut. Also, make sure you cook it at a higher temperature. Otherwise, the breadcrumb-crusted fish will be a bit soggy at the bottom. However, if you use high heat, this will quickly evaporate all of the water that naturally comes out of the fish when baked. Other than that, this recipe has a GREAT flavour. The Parmesan adds a great flavour. I served it as a fish sandwich with aioli on the side. Delicious!!! - 29 Sep 2008

    Write a review

    Click on stars to rate