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Recipe for family meals :

Baked Fish Fillets with Dijon-Style Mustard

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This is one of my favorite baked fish recipes. I found it in an issue of Bon Appetit. If orange roughy is unavailable, any firm flesh white fish will do. I use whatever fish is on sale in our area or in the freezer at the time".


4 (6 - 8 ounces each) orange roughy fillets (defrost frozen fish before using)
4 tablespoons unsalted butter, melted
2 tablespoons Dijon mustard
3 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
6 tablespoons fresh white breadcrumbs
Chopped fresh parsley
Lemon wedges

  • Preheat oven to 450°F.
  • Butter 13 x 9 x 2 inch baking dish. Arrange fish fillets in prepared dish in a single layer. Season with salt and pepper.
  • Blend butter, mustard, lemon juice and Worcestershire sauce in small bowl.
  • Spread equal portions of butter mixture over each fillet, covering each fillet completely. Sprinkle breadcrumbs over fillets.
  • Bake until just cooked through, about 10 minutes. Sprinkle with parsley.
  • Garnish with lemon slices or wedges.

Serves 4

Martin James