How to make it

  • 1. Rinse and pat dry fish. Coat with Dijon mustard. Sprinkle on your favorite chopped fresh herb, and then roll in breadcrumbs.
  • 2. Sauté in hot oil until golden brown on both sides, turning once. Fish should be flaky. Do not undercook.
  • ***Note: Brenda says that thinner fillets are better because they allow you to taste the Dijon mustard and herb. While fish is sautéing, make Greek Salad.
  • Greek Salad
  • Spring mix greens
  • Tomato
  • Red onion
  • Capers
  • Feta Cheese, crumbled
  • Croutons
  • Olive oil
  • Balsamic Vinegar or Red Wine Vinegar Directions:
  • 1. Wash and dry greens.
  • 2. Chop tomato and place on greens along with thin onion slices, capers, feta cheese and croutons.
  • 3. In a small bowl mix dressing by adding olive oil and vinegar of your choice to taste. Sprinkle dressing over salad and serve with the fish.

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