Recipe Index

Ingredients

• 2 garlic cloves, finely chopped
• 1 Tbsp. plus 1½ tsp. Dijon mustard
• ½ tsp. honey
• ½ tsp. Worcestershire sauce
• 1 cup boxed savory herb stuffing mix
• Zest of ½ lemon
• 1 oz. Parmesan, finely grated (about ½ cup)
• 2 Tbsp. finely chopped parsley
• 4 Tbsp. unsalted butter, melted, divided
• 4 5-oz. skinless white fish fillets (such as halibut or sea bass)
• 8 oz. spring greens salad mix or baby kale
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• Kosher salt
• Lemon wedges (for serving)

Method

1. Heat the oven to 400°F with a rack in the upper third, and whisk the chopped garlic with the Dijon mustard, honey and Worcestershire sauce in a small bowl.
2. Seal the stuffing mix in a large resealable bag, press out the air and crush it to coarse crumbs with a rolling pin, then tip the crumbs into a bowl with the lemon zest, Parmesan and parsley and mix in 3 tablespoons of the melted butter until coated.
3. Pat the fish fillets dry, set them on a large rimmed baking sheet and brush both sides with the mustard sauce.
4. Dredge each fillet through the buttered crumbs, return it to the sheet, and press any remaining crumb mixture over the tops.
5. Bake the fish for 12 to 15 minutes, until the crust is golden and crisp and the flesh feels firm when pressed gently.
6. Toss the salad greens with the olive oil and lemon juice while the fish bakes and season the leaves with kosher salt.
7. Lift the fillets onto plates with a fish spatula, drizzle the remaining tablespoon of melted butter over them, and arrange the dressed salad beside each one with lemon wedges to serve.

Total: 25 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data