Named after the French town where it has been made for centuries, Dijon mustard has a smooth, elegant texture and a taste suited to more subtle ingredients.
1 teaspoon olive oil
2 cups thinly sliced leek (about 2 large)
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups (1-inch) diagonally sliced Belgian endive (about 3 heads)
3 garlic cloves, minced
1/2 cup dry white wine
1/2 cup clam juice
1/4 cup Dijon mustard (such as Delouis Fils Dijon), divided
1 teaspoon dried marjoram
4 (6-ounce) sea bass or grouper fillets
How to Make It
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 4 minutes. Stir in salt and pepper. Remove the mixture from pan, and set aside. Add endive to pan. Sauté 9 minutes; stir occasionally. Add garlic, and cook 1 minute. Remove from heat; stir in the leek mixture. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
Combine wine, clam juice, and 2 tablespoons mustard in skillet; cook over medium-high heat until reduced to 2/3 cup (about 5 minutes). Remove from heat; stir in marjoram.
Spread 2 tablespoons of mustard evenly over both sides of fillets. Arrange the fillets on top of vegetables, and pour wine mixture over the fillets. Cover and bake at 400° for 20 minutes or until fish flakes easily when tested with a fork.
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