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6
Easy
30 min
By Joanne Harris and Fran Warde
Published 2002
Nothing could be easier than this recipe, Rouget à la Moutarde, but it is important that the fish is fresh from the sea to retain that perfect flavour. Serve with steamed potatoes and watercress.
Make 3 incisions across the fish on each side. Mix the Dijon and grainy mustard and spread thickly all over the fish, pushing some into each of the cuts. Lightly oil a large baking tray, place the fish on it and