Oven Baked Whitefish

Alternate choices – scrod cod, orange roughy, pollock, tilapia

1 1/2 lbs ocean whitefish fillets
1/2 t. salt
1/2 t. pepper
1/4 cup melted butter or margarine
2 T. lemon juice
1 T. dijon mustard
15-20 Town House crackers (crumbs)



Pre-heat oven to 450°. Cut fillet into single serving size pieces. Rinse fish and pat dry. Sprinkle fish with lemon juice. Dip the fillets into melted butter. Place on a lightly oiled baking pan lined with foil. Spread mustard on each piece of fish. Cover the fillets with cracker crumbs and season with salt and pepper. Bake for 15-17 minutes or until fish flakes easily with a fork. Serve with lemon wedges and tartar sauce. Serves 4.

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