Orange roughy or sea bass may be substituted for the grouper.
4 (6-ounce) grouper or other firm white fish fillets
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
How to Make It
Preheat oven to 425°.
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.
Combine olives and next 3 ingredients in a small bowl.
Remove fillets from baking sheet, and top evenly with mustard mixture. Sprinkle with parsley. Serve immediately.
Oxmoor House Healthy Eating Collection
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