1½ lbs orange roughy fillets |
2 tsp Vera Jane's Extra-Virgin Olive Oil |
2 Tbsp Dijon mustard |
Freshly ground pepper |
2 Tbsp snipped fresh chives, parsley, or dill |
Preheat broiler. Place fillets in a single layer in an oiled baking dish. Coat the tops of the fillets with olive oil and spread with mustard. Sprinkle with pepper. Broil 3 to 4 inches from the heat until the fish is opaque and flakes when tested with a fork — approximately 10 minutes per inch of thickness. Do not turn. Top fillets with snipped chives, parsley or dill, and serve immediately. Makes 4 servings
