| | Directions | 1. Preheat oven to 350°F. Rinse fish and pat dry. Set aside.
2. Mix lemon juice, mustard, oil, dill, pepper and garlic powder in small bowl. Brush dressing on both sides of fish fillets. Arrange fish, overlapping thinnest portions, in 13x9-inch baking dish. Drizzle remaining dressing over fish. Arrange shredded carrot over fish. Sprinkle with cheese.
3. Bake about 12 minutes or until fish flakes easily with fork. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 1/2 pounds firm white fish fillets, such as cod, pollock, flounder or sole |
| - | | Juice of 1 lemon |
| - | | 1 tablespoon Dijon mustard |
| - | | 1 tablespoon olive oil |
| - | | 1 teaspoon McCormick® Dill Weed |
| - | | 1/2 teaspoon McCormick® Black Pepper, Ground |
| - | | 1/4 teaspoon McCormick® Garlic Powder |
| - | | 1 carrot, peeled and shredded |
| - | | 3 tablespoons grated Parmesan cheese |
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| | Nutrition (per serving) | Calories: 131 Calories
Fat: 4 Grams
Protein: 20 Grams
Cholesterol: 54 Milligrams
Carbohydrates: 2 Grams
Sodium: 154 Milligrams
Fiber: 1 Grams
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