Baked Fish with Mustard Sauce

Source: dLife

A simple recipe for any mild, white fish.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	177.1
Total Carbs	5.8g
Dietary Fiber	0.3g
Sugars	1.2g
Total Fat	8g
Saturated Fat	1.7g
Unsaturated Fat	6.3g
Protein	19.5g
Sodium	554.5mg
Dietary Exchanges Fat 1 1/4, Milk , Starch 1/4, Very Lean Meat 2 1/2
See the Detailed Nutritional Analysis
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18 oz flounder fillet, 6 3oz fillets (cod, haddock, perch, or whiting fillets equally good)
1 tbsp fresh lemon juice
1 tbsp vegetable oil
1 tsp paprika
1 tsp salt
0.25 cup white all purpose flour
2 tbsp margarine
2 tbsp Milk, whole, dry powdered
2 cup water, cool
1 tbsp chopped parsley
2 tsp dijon mustard
1 pinch white pepper, ground (to taste)

1 If frozen, make sure fish is defrosted. Place in shallow baking pan, lined with aluminum foil, and lightly greased with margarine.
2 In a small cup, mix together the lemon juice, oil, paprika, and ½ teaspoon of salt. Brush the tops and sides of the fish fillets with mixture. Bake at 350 degrees Fahrenheit for 30 to40 minutes, or until the fish flakes when tested with a fork.
3 While fish is baking, cook the flour, margarine, dry milk, and remaining ½ teaspoon of salt in a small saucepan over low heat, stirring until smooth. Add two cups of water to the flour mixture and cook over low heat, stirring until smooth and thickened.
4 Add chopped parsley and mustard to sauce and stir well to mix. Season with white pepper to taste. Serve 1/3 cup of the sauce over each fillet.