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.

Yes just ensure broth and mustard are gluten-free.

Yes, make sauce up to 24 hours in advance and reheat before adding fish.

Scale

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

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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.

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.