2 tbs unsalted butter, melted
1/4 cup fresh lemon juice
1 tbs grated lemon zest
1 tsp tarragon
1/2 tsp salt
1/2 tsp black pepper
4 small flounder, sole, or red snapper fillets (about 1 1/4 lbs total)
1 tsp dijon mustard
1/2 tsp dry mustard
1/2 cup heavy cream

preheat the broiler. line a broiler pan with foil.

in a small bowl, combine the melted butter, 2 tbs of the lemon juice, 1 tsp of the lemon zest, 1/2 tsp of the tarragon, the salt, and pepper.

place the fish on the prepared broiler pan. brush the lemon-butter mixture over the fish. broll the fish 4″ from the heat for about 7 minutes, or until the fish is cooked through and just flakes when tested with a fork.

meanwhile, in a mixer bowl, combine the dijon musard, dry mustard, and the remaining 2 tbs lemon juice, 2 tsp lemon zest, and 1/2 tsp tarragon.

gradualy beat the cream into the mixture in a thin stream. continue beating until the cream forms soft peaks. be careful not to overbeat, as the lemon juice makes the cream more susceptible to curdling. serve the fish topped with a dollop of the lemon cream.

makes 4 servings

3/4 lb cod fillets, finely chopped
1 1/4 cups fine unseasoned dry bread crumbs
1 whole egg
1 egg white
3/4 cup finely chopped onion
1/4 cup chopped parsley
3 cloves garlic, minced
2 tbs grainy mustard
2 tbs anisette OR other anise-flavored liqueur (optional)
2 tbs fresh lemon juice
1 1/2 tsp capers, chopped
1 tbs paprika
1/4 tsp cayenne pepper
2/3 cup plain low-fat yogurt
2 tbs red wine vinegar
1 tsp horseradish

preheat the oven to 400 degrees. lightly oil a large baking sheet.

in a large mixing bowl, combine the fish, 1/2 cup of the bread crumbs, the whole egg, egg white, onion, all but 1 tbs of the parsley, the garlic, 1 tbs of the mustard, the anisette (if using), lemon juice, capers, paprika, and cayenne, and toss to mix thoroughly.

place the remaining 3/4 cup bread crumbs in a shallow bowl. divide the fish mixture into 8 equal portions. pat each portion into a cake about 3/4″ thick. coat the cakes well with the bread crumbs and place them on the prepared baking sheet. bake the codfish cakes for 20 minutes.

meanwhile, combine the yogurt, vinegar, horseradish, and the remaining 1 tbs each mustard and parsley.

serve the cakes with a dollop of sauce on the side.

serves 4

mustard butter (recipe below)
3 pounds fish steaks (3/4″-1″ thick)

set oven control to broil and/or 550°. place fish on lightly greased broiler pan. broil 2″-3″ from heat 5-8 minutes on each side or until fish flakes easily with fork. baste frequently with mustard butter.

mustard butter: mix 1/2 cup butter, melted, 1 1/2 teaspoons salt, 1 teaspoon prepared mustard, 2 teaspoons lemon juice and dash of pepper

marinate fish fillets in lemon juice and salt for 15 minutes. it makes the flesh firmer and easier to handle, and gives the fish a fresh taste.

1 1/2-2 pounds frozen fish
2 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon pepper
paprika

heat oven to 450°. cut frozen fish into 6 pieces (for easier cutting, let fish stand at room temperature 10 minutes). divide fish between 2 pieces of aluminum foil. sprinkle with salt and pepper. wrap fish securely in foil. place in baking pan. bake 30 minutes. open foil packets. pour on melted butter and lemon juice. sprinkle with paprika. bake uncovered 10 more minutes.