Corlea’s Crust for Baked Fish

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Corlea's Crust for Baked Fish

This sauce and crust works so well on any fish! I’ve put it on basa, trout straight from the lake after our fishing trip, and salmon filet too. It’s simple, and delicious every time!

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped fresh spinach (I’ve made it without the spinach, and it worked well too)
4 filets of your favourite fish
salt and pepper to taste
1 lemon, for garnish

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside.
In another bowl, mix together bread crumbs and spinach.
Season the fish in a baking dish with salt and pepper to taste. (I have added a bit of dried dill here once, and it was a nice touch.)
Coat the top of each filet with the honey mustard mixture, and sprinkle with the bread crumb mixture.
Bake about 15 minutes in the preheated oven, or until it flakes easily with a fork.
Serve with a wedge of lemon for a fresh splash of juice just before you dig in!

Prepared, tried and tested by: Corlea Smit

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