- 2 pounds fish fillets, such as haddock, cod, or pollock, thawed if frozen
- 3 cups water
- 3/4 cup plus 3 tablespoons lemon juice, divided
- 6 tablespoons (3 ounces) unsalted butter
- 1 1/2 tablespoons Dijon mustard, or similar gourmet mustard
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- Fresh parsley, for garnish, chopped
- Cut the fillets into serving-size portions, about 6 ounces each.
- Place the fillets in a single layer in a shallow baking dish, about 12 by 8 by 2-inches. Combine the water and 3/4 cup of the lemon juice and pour it over the fish. Cover the dish and let the fish marinate in the refrigerator for 15 minutes.
- In a saucepan, combine the butter, the 3 tablespoons of lemon juice, the Dijon mustard, salt, paprika, and pepper. Heat until the butter is melted. Set aside.
- Heat the broiler and grease a broiler pan generously.
- Arrange the fish fillets on the broiler pan. Brush them liberally with the mustard and butter mixture.
- Broil the fish fillets about 4 inches from the heat source for 5 to 6 minutes if 1-inch thick; longer if thicker. Flip them carefully so they don’t fall apart. Again brush generously with the mustard sauce and broil 4 to 6 minutes longer, or until the fish flakes easily when tested with a fork.
- Arrange the fish fillets on a serving plate and sprinkle them with the parsley. Gently reheat the remaining mustard-butter sauce and spoon it over the fish.
