Fish and Horseradish Mustard Sauce

Kitchen Tested
  • Yield 6 to 8 servings

The horseradish and dry mustard give this low-calorie bite and the Parmesan cheese and dill round out the flavor.


2 pounds fish filets (trout, snapper)
Salt and pepper to taste
1/2 cup plain nonfat yogurt
1 teaspoon cornstarch
1 tablespoon prepared horseradish
1 tablespoon dry mustard
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 teaspoon dried dill weed
1 tablespoon capers, drained


  1. Preheat the oven to 350F.
  2. Season the filets with salt and pepper.  In a small bowl, combine the yogurt, cornstarch, horseradish, dry mustard, Parmesan cheese, lemon juice, dill and capers.  Dip each filet in the sauce and lay in a baking dish coated with nonstick cooking spray.  If extra sauce, spread over fish.  Bake for 15 to 20 minutes, or until the fish flakes with a fork.



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