Baked Fish Fillets With Mustard Butter

Fish Fillets with Mustard Sauce
Philippe Desnerck/Photolibrary/Getty Images
Prep: 5 mins
Cook: 10 mins
Marinate: 15 mins
Total: 30 mins
Servings: 5 to 6 servings
Nutritional Guidelines (per serving)
298 Calories
16g Fat
2g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 298
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 44%
Cholesterol 123mg 41%
Sodium 491mg 21%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 34g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Haddock and halibut are excellent in this baked dish, but you could use salmon, cod, or just about any type of fish in this simple recipe. The seasoned Dijon mustard and butter combination give the fish fabulous flavor.

The recipe takes about 30 to 40 minutes, start to finish, and that includes marinating time. Buy fresh fish at the market or defrost frozen fillets and you can have a great dinner in a snap. Serve the fillets with baked potatoes or a rice dish, along with roasted Brussels sprouts or your favorite side vegetables.

Once you've made this simple sauce you'll probably find other ways to use it, such as over roasted or steamed vegetables, on chicken or pork. You can even make some ahead and keep it in your refrigerator to reheat and use as needed.


  • 2 pounds fish fillets (such as haddock, cod, or pollock)
  • 3 cups water
  • 3/4 cup plus 3 tablespoons lemon juice
  • 6 tablespoons butter
  • 1 1/2 tablespoons Dijon mustard (or similar gourmet mustard)
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon black pepper
  • Garnish: chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. Thaw the fish if frozen. Cut the fillets into serving-size portions, about 6 ounces each.

  3. Place the fillets in a single layer in a shallow baking dish, about 12-by-8-by-2-inches. Combine the water and lemon juice and pour it over fish. Cover the dish and let the fish marinate in the refrigerator for 15 minutes.

  4. In a saucepan, combine the butter, 3 tablespoons of lemon juice, Dijon mustard, salt, paprika, and pepper. Heat until butter is melted.

  5. Heat the broiler (500 F or HIGH) and grease a broiler pan generously.

  6. Arrange the fish fillets on the well-greased broiler pan. Brush the fillets liberally with the mustard and butter mixture.

  7. Broil the fish fillets about 4 inches from source of heat for 5 to 6 minutes (if 1-inch thick, longer if thicker). Turn them carefully so as not to break them up. Again brush generously with the mustard sauce and broil four to six minutes longer or until fish flakes easily when tested with a fork.

  8. Arrange the fish fillets on a serving plate and sprinkle them with parsley. Heat the remaining mustard-butter sauce and spoon it over the fish. 

  9. Serve hot and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Time for Cooking Fish

The cooking time for the fish depends on how thick the fillets or steaks are. For fillets measuring about 1 inch at their thickest, cook for about five minutes on each side. A good rule of thumb is 10 minutes total for each inch of fish (thickness).

Refrigerate any leftover fish, covered or in a sealed container. You can reheat it in the microwave and add a dollop of the sauce. It's best to have the fish within one to two days. You can also refrigerate and reheat the sauce to use on the fish. It may have a little fishy flavor transferred during basting.

This baked haddock with Parmesan and herb stuffing is another excellent choice, or try this baked panko crusted fish.