The fish is succulent, flavorful and takes only a few minutes to put together, thanks to a thin coating of mayonnaise mixed with mustard. I love to use wholegrain Dijon mustard, but regular Dijon mustard also yields great results. Although optional, a simple sauce of Greek yogurt mixed with more mustard, fresh lemon juice and a little olive oil adds extra goodness to both the fish and vegetables. The sauce so quick to make, you can stir it together while the fish cooks. Leftover sauce makes a satisfying dip for veggies. Makes 2 servings
*Pin bones are small bones that run down the length of fish fillets. Check to see if they are there by running a finger across the flesh side of the fish. If they have not been removed, pull them out with needle nosed pliers or strong tweezers.