Fish with Horseradish Dill Caper Sauce

Kitchen Tested
  • Yield 6 to 8 servings

A simple, flavorful horseradish, mustard, and dill sauce perks up baked fish.


2 pounds fish fillets (trout, red fish, orange roughy, tilapia, or your favorite)
Salt and pepper
1/2 cup plain nonfat yogurt
1 teaspoon cornstarch
1 tablespoon prepared horseradish
2 teaspoons dry mustard
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 teaspoon dried dill weed leaves
1 tablespoon capers, drained


  1. Preheat oven 375F. Cover a baking sheet with foil and nonstick spray.
  2. Season fish to taste. Mix remaining ingredients, then dredge fish through mixture.
  3. Bake 20 to 25 minutes. Texture should be flakey.