This combo of ingredients works for any light fish. Try it with steelhead, salmon and trout. It takes just 20 minutes to make and you’re sure to have leftovers for your lunch tomorrow. If you’re cooking for a large group and want to ensure leftovers, just make another one! The fish will last for about two days in your fridge afterwards. I use the leftover fish to put atop a salad, or pair it for dinner with a baked potato and a vegetable.
Ready for how easy this is? Preheat oven’s broiler by putting it on the high setting. Move rack to the top. Line a baking dish large enough to fit the fish with foil. Clean the fish and pat dry. Place skin side down on baking dish. Using a basting brush, spread out about two (2) tablespoons of dijon mustard (FODMAPers check ingredients). If you’d like some sweetness added, drop a teaspoon of Grade B maple syrup (more rich in minerals) and spread with baster. This is actually my secret ingredient! Now, take a few sprigs of thyme and glide your hand along it downwards so the thyme leaves fall off and onto the fish. Baste again, pushing thyme into any crevices of the fish.