The Fish Fillet in Paprika & Mustard Sauce is a quick, flavorful dish that combines tender white fish with a creamy, tangy sauce made from mustard, paprika, garlic, and fresh herbs. It’s a restaurant-quality meal you can whip up in under 30 minutes, perfect for weeknight dinners or special occasions.
With its vibrant sauce and delicate texture, this dish pairs beautifully with rice, mashed potatoes, or fresh vegetables making it as versatile as it is delicious.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes.
- Bold Flavors – Smoky paprika with zesty mustard.
- Healthy & Light – Lean protein with a creamy sauce.
- Versatile Pairing – Works with rice, potatoes, or salad.
- Family Friendly – Mild enough for kids, flavorful for adults.
- Elegant Look – Perfect for dinner guests.
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
Ingredients
- 4 white fish fillets (cod, tilapia, or haddock)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tsp whole grain mustard
- ½ cup heavy cream (or half & half)
- ½ cup chicken or vegetable broth
- Juice of ½ lemon
- 1 tbsp fresh parsley, chopped
- Salt & pepper, to taste
Step-by-Step Instructions
- Prepare Fish: Pat fish fillets dry and season with salt, pepper, and a pinch of paprika.
- Cook Fillets: Heat olive oil in a skillet over medium heat. Cook fillets 3–4 minutes per side until golden and flaky. Remove and set aside.
- Make Sauce: In the same skillet, sauté garlic until fragrant. Stir in paprika and both mustards. Add broth and cream, whisking until smooth. Simmer 5 minutes.
- Finish: Return fish to skillet, spoon sauce over top, and simmer 2–3 minutes. Add lemon juice and fresh parsley.
- Serve: Plate fillets with sauce drizzled on top.
How to Serve
- Plating Tips: Place fish on a bed of rice or mashed potatoes, drizzle generously with sauce, and sprinkle fresh parsley.
- Side Pairings: Perfect with roasted vegetables, steamed asparagus, or garlic bread.
- Leftover Uses: Flake fish into pasta or stuff into wraps for next-day meals.
- Beverage Pairing: Crisp white wine (Sauvignon Blanc) or sparkling water with lemon.
Additional Tips
- Don’t overcook fish—keep it moist and flaky.
- Use smoked paprika for depth, sweet paprika for milder flavor.
- Adjust mustard to your taste—more for zing, less for mildness.
Variations
- Spicy Version: Add chili flakes or hot paprika.
- Lighter Option: Use Greek yogurt instead of cream.
- Herb Twist: Add dill or tarragon for a fresh flavor.
- Grilled Version: Grill the fish and serve with sauce drizzled on top.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Freeze: Not recommended (sauce may separate).
- Reheat: Gently on the stovetop with a splash of broth or cream.
Special Equipment
- Large skillet
- Whisk
- Fish spatula
Conclusion
The Fish Fillet in Paprika & Mustard Sauce is an elegant yet simple dish that delivers bold flavors in under 30 minutes. With its creamy, smoky, and tangy sauce, this recipe will surely earn a place in your weeknight dinner rotation and impress your guests.
FAQs
Can I use salmon instead of white fish?
Yes! Salmon works beautifully with this mustard-paprika sauce.
What if I don’t have Dijon mustard?
Substitute yellow mustard, but flavor will be milder.
Is this recipe gluten-free?
Yes just ensure broth and mustard are gluten-free.
Can I prep the sauce ahead?
Yes, make sauce up to 24 hours in advance and reheat before adding fish.
Fish Fillet in Paprika & Mustard Sauce: An Incredible Ultimate Recipe
A creamy, smoky, and zesty fish dish that’s ready in 30 minutes. Perfect for quick weeknight dinners or elegant entertaining.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 white fish fillets (cod, tilapia, or haddock)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp Dijon mustard
1 tsp whole grain mustard
½ cup heavy cream (or half & half)
½ cup chicken or vegetable broth
Juice of ½ lemon
1 tbsp fresh parsley, chopped
Salt & pepper, to taste
Instructions
1. Pat fish fillets dry and season with salt, pepper, and a pinch of paprika.
2. Heat olive oil in a skillet over medium heat. Cook fillets 3–4 minutes per side until golden and flaky. Remove and set aside.
3. In the same skillet, sauté garlic until fragrant.
4. Stir in paprika and both mustards. Add broth and cream, whisking until smooth. Simmer for 5 minutes.
5. Return fish to skillet, spoon sauce over top, and simmer 2–3 minutes.
6. Add lemon juice and fresh parsley. Serve immediately.
Notes
For a lighter version, substitute Greek yogurt for cream.
Use smoked paprika for depth, or sweet paprika for a milder flavor.
Great with rice, mashed potatoes, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg
