Description
Delicious baked white fish topped with creamy Emmental cheese and seasoned to perfection.
Ingredients
Scale
- 1 pound white fish fillets
- 1 cup Emmentaler cheese (grated, can sub Jarlsberg)
- 1 lemon
- 1/2 cup panko
- 2 tbsp Dijon mustard
- 3/4 cup heavy cream
- 1/2 tbsp butter or olive oil (to grease the baking dish)
- 1 tsp fresh dill (plus some additional to use as garnish)
- salt (to taste)
- pepper (to taste)
Instructions
- Start by preheating your oven to 350F.
- Next, season your fish fillets generously with salt and pepper.
- Place them in a baking tray which has been lined with aluminum foil and greased with a bit of butter or olive oil.
- Then pour freshly squeezed lemon juice (from half of your lemon) over the fish.
- Now add grated Emmentaler (or Jarlsberg) cheese.
- Combine Dijon mustard, heavy cream, and fresh dill in a small bowl.
- Pour this over the cheese laden fish fillets.
- The final step prior to baking is to add panko.
- Now bake for around 30-35 minutes. The time needed to cook your fish will vary according to your oven and the thickness of the fish that you use. My thin rainbow trout took around 30 minutes to cook.
Notes
- The fish can be substituted with other varieties as desired.
- Garnish with additional fresh dill before serving for extra flavor.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Universal
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg