4 (4-ounce) whitefish fillets, boneless, skinless
4 tablespoons Dijon mustard
8 tablespoons bread crumbs
Salt and pepper
3 tablespoons vegetable oil
Serving suggestion: potatoes, broccoli, or any favorite vegetable
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Louie Zouari, Brasserie La Coupole
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