The Lemon Parmesan sauce is quick to make and just gently heated at the last moment. It can also be a really nice dressing for a salad, but omit the zest.
Pre-heat oven to 350 degrees F.
4 pieces of white fish
1 lemon
Zest of half a lemon
1 tbsp. Dijon mustard
4 tbsp. olive oil
2 tbsp. parmesan (finely grated)
Place fish on a piece of aluminum foil in a baking dish, pour over the juice of half a lemon and 1 tbsp of olive oil. Seal the foil and cook fish in oven for 20 minutes or until cooked depending on size of fish pieces.
Pour juice of the other half of the lemon into a medium mixing bowl along with zest, mustard, remaining 3 tbsp. of olive oil and parmesan. Season with salt and freshly ground black pepper and whisk well.
Heat gently in a saucepan but don’t boil. Serve immediately.
