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Robert Carrier
Baked Fish with Mustard Sauce
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Preparation info
Serves
4 to 6
Difficulty
Easy
Appears in
top 1000
The Robert Carrier Cookbook
By
Robert Carrier
Published
1965
About
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Recipes
Contents
Ingredients
1
white fish
(
3
pounds
)
½
pint
dry white wine
¼</
Fish course
Pescatarian
Gluten-free
Method
Combine dry white wine, water, olive oil, finely chopped parsley and shallots with dry mustard that has been mixed with
a
little
hot water. Season to taste with salt and freshly ground black pepper, and pour liquid over a
3
-