Source: dLife

Haddock baked with a lemon mustard sauce.

Servings

6 haddock fillet
1 tbsp fresh lemon juice
1 tbsp canola oil
1 tsp paprika
0.25 cup white whole wheat flour
2 tbsp margarine (trans fat free)
2 tbsp powdered whole milk
2 cup cold water , cool
1 tbsp chopped parsley
2 tsp dijon mustard
0.5 tsp white pepper (to taste)

1 Preheat oven to 350°F. Place fish in shallow baking pan lined with aluminum foil and lightly greased with margarine.
2 In small cup, mix together the lemon juice, oil, and paprika.
3 Brush tops and sides of fillets, then bake 30-40 minutes or until the fish flakes when tested with a fork.
4 While fish is baking, in small saucepan, over low heat, whisk flour, margarine, and powdered milk stirring until smooth.
5 Add two cups of water, cook over low heat stirring until thickened.
6 Add parsley, mustard and pepper to sauce and stir well to mix. Pour 1/3 of the cup of sauce over each fillet.