How To Thaw —To properly thaw frozen fish, remove it from the packaging first. Rinse with cold water and pat dry, removing all excess moisture. Place the fish on a rack over a sheet pan. Cover with plastic wrap and refrigerate for 8 hours or overnight. Thawing time may vary depending on how frozen the fish is. The fish is ready for cooking once thoroughly thawed. It is always best to thaw your fish out slowly to preserve quality and flavor.

Baking —Bake at 400° until the fish reaches an internal temperature of 155°F. The flesh of the fish should be opaque and separate easily.

½ cup smooth Dijon Mustard
2 tablespoons mayonnaise
1 tablespoon pickle relish
1 tablespoon fresh parsley, finely chopped
1 teaspoon freshly grated horseradish
1 teaspoon fresh dill, finely chopped
¼ teaspoon freshly ground black pepper
4 Rockfish fillets
4 tablespoons of Herb Mustard Glaze

Preheat the oven to 425 degrees with a rack set in the middle.

Prepare the mustard glaze by combining the Dijon, mayonnaise, relish, parsley, horseradish, dill, and pepper in a small bowl. Mix with a fork until well combined. Set aside.

Place the Rockfish in a baking dish and generously coat each fillet with a least 1 tablespoon of the mustard glaze. Extra mustard glaze will keep in a well sealed container in the refrigerator for up to two weeks. Bake the Rockfish until it is opaque and flakes easily with a fork, or about 7 minutes. Remove from the oven and set it aside to cool for a few minutes before serving.

Yield: 4 servings