Dijon Mustard Fillets

“This is a nice, tangy sauce that perks up bland white fish. Add some honey for a little sweetness if desired.” – April Ferre

Dijon Mustard Fillets

Course: Main Courses – Fish & Seafood


  • 1 Pound Fresh or Frozen Fish Fillets
  • Lemon-Pepper Seasoning
  • 1/4 Cup Sour Cream
  • 1 Tablespoon Milk
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Snipped Fresh Chives
  • Dash Black Pepper


  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan. Sprinkle with lemon pepper seasoning.
  • Broil 4 inches from the heat until the fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. Turn 1-inch thick fillets over halfway through broiling.
  • Alternatively, fry fish in olive oil in fry pan over medium-high heat until fish flakes easily with a fork.
  • Meanwhile, in a small saucepan, stir together sour cream, milk, mustard, chives and black pepper. Heat through, but do not boil. Serve over fish. Makes 4 servings.

2003 Recipe – April Ferre – From Better Homes and Gardens New Cookbook, 1996