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Baked Grouper Fillets with Kalamata Mustard

Prep time 6 mins
Cook time 12 mins
Yield 4 servings,(serving size: 1 fillet and about 2 teaspoons mustard mixture)
Orange roughy or sea bass may be substituted for the grouper.

Ingredients

  • 4 (6-ounce) grouper or other firm white fish fillets
  • Cooking spray
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 8 chopped pitted kalamata olives
  • 1/2 teaspoon dried basil
  • 1 1/2 tablespoons coarse-grain Dijon mustard
  • 2 tablespoons light butter, softened
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 210
  • fat 6.7 g
  • satfat 2.6 g
  • protein 33.8 g
  • carbohydrate 1.1 g
  • cholesterol 73 mg
  • sodium 384 mg
  • caloriesfromfat 30 %
  • fiber 0.2 g
  • calcium 55 mg

How to Make It

  1. Preheat oven to 425°.

  2. Arrange fillets on a baking sheet coated with cooking spray. Lightly coat tops of each fillet with cooking spray; sprinkle with pepper and paprika. Bake, uncovered, at 425° for 12 minutes or until fish flakes easily when tested with a fork.

  3. Combine olives and next 3 ingredients in a small bowl.

  4. Remove fillets from baking sheet, and top evenly with mustard mixture. Sprinkle with parsley. Serve immediately.

Oxmoor House Healthy Eating Collection