Here Fishy Fishy

Let's talk about fish.  Being the classy lady that I am, the only seafood I experienced growing up was frozen fish sticks and on special occasions, Long john Silvers.  Hubby loves him some sea creatures, so he's pushed me to try all kinds of stuff when we go out to eat.  Can't say I'm totally sold on little bits from the depths of the ocean, and I sorta hate that you have to dish out the big bucks to try the stuff, but I'm learning to appreciate fish as a "lighter' meat option for dinner.  It can be quite tasty when prepared with just the right flavors and without overcooking.  One of our current favorites is local blue fish fillets.  And here's my favorite way to prepare it... Ingredients:

yep...salt and peppa', mayo, dill, and capers...oh, and mustard (didn't make it into the picture) I lay my fillet on some foil over a baking sheet with a little smudge of olive oil.  Sprinkle fillet generously with salt and pepper.In a small bowl, mix a healthy spoonful of mayo (1/2 a cup-ish if you have a really big fillet like I did), and a tablespoon of mustard (or a teaspoon of mustard powder).  Slather that on top of the fillet, like so.

Now for the decorating.  I sprinkle a very very generous amount of dried dill weed (fresh would be way better if you have it), some capers on hubby's half, and this time, I also tossed on a bunch of fresh parsley.

Now throw 'er in the oven at 400 degrees for about 20-25 minutes.  Make sure you don't dry it out, but get a nice brown on the edges of the sauce.  How do you know if it's done?  You can temp it and make sure it hits 140 degrees but not much more, or just take a fork and make sure it's nice and flaky, not fleshy and raw-looking.

Mmm...tasty.  We like ours with rice and a veggie...

Are you a fish fan?  Love it or leave it?