Mustard-Topped Nile Perch

Number of Servings: 
4
Ingredients: 
2 Tablespoons mayonnaise
2 Teaspoons Dijon mustard
2 Teaspoon mustard seeds
4 (6-8 oz.) Nile perch fillets
1 Teaspoon dried dillweed
Instructions: 

Combine the first 3 ingredients; mix well. Arrange fillets in a lightly greased baking sheet. Spread mustard mixture over each fillet. Sprinkle with dillweed. Bake at 350°F for 20 minutes or until fish flakes easily when tested with a fork.

Garnish with fresh dillweed.

Serve immediately.

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