Baked Fish with Mustard Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 white fish (3 pounds)
  • ½ pint dry white wine
  • ¼</


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-