FISH WITH LEMON MUSTARD CAPER SAUCE

Fish with Lemon Mustard Caper Sauce image

Provided by @MakeItYours

Number Of Ingredients 8

24 ounces frozen Barramundi ((2 packages) or other white fish)
2 tablespoon lemon juice + extra to squeeze over the fish before cooking
4 garlic cloves, (crushed)
3 - 4 tablespoons capers, (chopped)
1 tablespoon + 1 teaspoon Dijon mustard
4 tablespoons extra virgin olive oil
1/2 teaspoon coarse ground black pepper
1/2 cup fresh chopped parsley

Steps:

Preheat the oven to 400°F.
Defrost the individually wrapped fish fillets in a bowl of cold water for 10 minutes. Once thawed, remove the fish from the plastic wrap.
Place the thawed fish fillets on a baking pan, and drizzle a bit of lemon juice over each fillet. Bake for 12 - 15 minutes or until flakey.
Meanwhile, make the sauce by mixing the remaining ingredients (2 tablespoons lemon juice through parsley) in a bowl.
Once the fish is cooked through, place each fillet on a serving dish and top with the sauce.