Thursday, May 21, 2009

Skillet Baked Fish with Dijon Sauce

1 lb ocean perch (or other firm fish)
1/2 to 3/4 cup bread crumbs (I used Italian but plain will work too)
2 Tbsp Fat free mayonnaise
4 Tbsp Dijon mustard ( or more if you like a mustardy taste)
3 to 4 cups baby spinach

Coat skillet with cooking spray and heat over medium heat. ( I used the electric skillet in order to have more control over the heat.)
Stir salt and pepper into bread crumbs in a shallow bowl. Place fish in bread crumbs and pat to cover both sides completely. Place in skillet in a single layer. Cook for 5 minutes on one side, then 2 minutes on the other side or until fish flakes. (I put the lid on the skillet so it heat all around like an oven).
Meanwhile mix the maynnaise and mustard together in a small bowl.

To serve - place 3/4 to 1 cup baby spinach on 4 plates. Divide fish evenly between the 4 plates. Top with a dollop or two of the mustard mayonnaise mixture. Delish!
(Wish I had taken a picture- it was a nice presentation as well)

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