4 servings (serving size: 1 fillet and 3/4 cup vegetables)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

Step 4

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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Ratings & Reviews

Belladonna714's Review

August 31, 2011
This was more than outstanding! Restaurant quality, the flavors of this dish had so much depth! I used Chilean sea bass and substituted better than bouillon clam base for clam juice. I served this with steamed green beans. I will definitely make this again, it's one of the best sea bass recipes I've had!