Whitefish Baked with Fiddlehead Ferns
| Yield: | 4 Servings |
| Categories: | Fish |
| 1/2 | c | White wine |
| 2 | tb | Dijon mustard |
| 4 | (7-oz) whitefish fillets | |
| Salt and white pepper to taste | ||
| 1/2 | ts | Thyme |
| 3/4 | lb | Fiddlehead ferns or asparagus |
| 1 | md | Onion; finely diced |
| 2 | tb | Unsalted butter |
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