Fish with Horseradish Dill Caper Sauce

  • Yield: 6 to 8 servings


2pounds fish fillets (trout, red fish, orange roughy, tilapia, or your favorite)
-- Salt and pepper
1/2cup plain nonfat yogurt
1teaspoon cornstarch
1tablespoon prepared horseradish
2teaspoons dry mustard
1/4cup grated Parmesan cheese
2tablespoons lemon juice
1teaspoon dried dill weed leaves
1tablespoon capers, drained


  1. Preheat oven 375F. Line baking sheet with foil and coat with nonstick cooking spray.
  2. Season fish to taste. In small bowl, combine remaining ingredients. Dip each fish fillet into mixture and lay on prepared pan.
  3. Bake 20 to 25 minutes or until fish flakes easily with a fork.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 162
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 69mg
  • Sodium 123mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 25g