Mustard Roasted Fish

Thank you to Sherri Erickson for sharing this recipe that she found on Food Network - in honor of our Greek Yogurt class yesterday! (Recipe has been altered to meet Healthy Edge guidelines)

Mustard Roasted Fish

Prep: 10 minutes
Cook time: 15 minutes

Makes 4 servings

INGREDIENTS:

•   4 (6 ounce) fish fillets (salmon, red snapper)
•   kosher salt and freshly ground black pepper
•   8 ounces GREEK STYLE yogurt, plain (2%)
•   3 Tbsp Dijon mustard
•   1 Tbsp whole grain mustard
•   2 Tbsp minced shallots
•   2 tsp capers, drained of liquid

DIRECTIONS:
1. Preheat your oven to 425 degrees
2. Line a baking sheet with parchment paper (or tin foil)
3. Place the fish filets skin side down on the sheet pan.
4. Sprinkle fish generously with salt and pepper
5. Combine the Greek style yogurt, mustards, shallots and capers in a small bowl. Add a little more salt and pepper if you wish - keep in mind that capers are very salty.
6. Spoon the sauce evenly over the fish filets, making sure to cover the surface of the fish completely.
7. Bake for 10-15 minutes, depending on the thickness of the filets. - it should flake easily with touched with the tines of a fork. DO NOT OVERCOOK or your fish will be dry.
8. Serve hot or a room temp with the pan drippings spooned over top.

This would be delicious with a side of veggie quinoa and a big salad!