Are you intimidated by fish?
So many of my clients enjoy fish but don’t know how to prepare it or even how to buy it. I’m a fan of individually-frozen fish fillets because they thaw so quickly in a pot of cold water and because I don’t have to worry about freshness. By the time I’ve changed out of my work clothes and gathered the rest of my ingredients, the frozen fish fillets are fully defrosted and ready to go.
This quick, healthy fish recipe is perfect for a busy weeknight.
While the fish is defrosting, I start some brown rice or wheat berries in my rice cooker. Once the fish is in the oven, I whip up the sauce and prepare a vegetable. Dinner in no time! And delicious too.Fish with Lemon Mustard Caper Sauce. Try it with BarramundiClick To Tweet
I have prepared this recipe with both barramundi and tilapia. Both are delicious. Check out an earlier post to get more tips to boost your fish intake. And try this Asian-Inspired Barramundi for another fast recipe.
- 24 ounces frozen Barramundi (2 packages) or other white fish
- 2 tablespoon lemon juice + extra to squeeze over the fish before cooking
- 4 garlic cloves, crushed
- 3 - 4 tablespoons capers, chopped
- 1 tablespoon + 1 teaspoon Dijon mustard
- 4 tablespoons extra virgin olive oil
- ½ teaspoon coarse ground black pepper
- ½ cup fresh chopped parsley
- Preheat the oven to 400°F.
- Defrost the individually wrapped fish fillets in a bowl of cold water for 10 minutes. Once thawed, remove the fish from the plastic wrap.
- Place the thawed fish fillets on a baking pan, and drizzle a bit of lemon juice over each fillet. Bake for 12 - 15 minutes or until flakey.
- Meanwhile, make the sauce by mixing the remaining ingredients (2 tablespoons lemon juice through parsley) in a bowl.
- Once the fish is cooked through, place each fillet on a serving dish and top with the sauce.
Please tell me your favorite ways to get a quick and healthful recipe meal on the table.