Preheat oven to 500. Mix mayonnaise and mustard in small bowl. Arrange fillets on lightly greased baking pan. Sprinle with salt and lemon pepper to taste. Spray fish with olive oil and spread mixture evenly over fish. Spinkle the parsley on top. Bake fish for 5 minutes or until fish flakes easily. If necessary, brown for 1-2 minutes under broiler. Serve immediately.
I only use Hellman's or Duke's mayonnaise and Grey Poupon Dijon mustard!!! Also, you can substitute tarragon, thyme or chives for the parsley. Note: Grouper, Halibut, Red Snapper and other lean, firm, fresh fish can be substituted for the Haddock.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 20 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 129.3mg||40 %|
|Sodium 326.6mg||11 %|
|Potassium 747.1mg||20 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.4g|
|Protein 43.7g||62 %|
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Calories per serving: 209
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