Rating: 3.56 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

When you read this recipe, this combination might sound really weird, but if you like mustard and bananas, it's really worth a try. I've served it a number of times and everybody is quite surprised about it. I use deep sea perch fillet or sometimes cod fillet, but any other fish with this kind of texture is alright to use (don't use an oily fish like salmon or trout). For mustard, try not to use sweet mustard, because the bananas are sweet already and the dish might end up too sweet. Serves well with rice.

Gallery

Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet over medium heat. Gradually stir in flour, and cook until slightly brown. Gradually stir in the milk, raisins, and hazelnuts, stirring constantly. Continue stirring, and add the mustard, lemon juice, and hot pepper sauce. Remove from heat, and set aside.

    Advertisement
  • Preheat the oven to 375 degrees F (190 degrees C). Season the fish fillets with salt, pepper, and paprika on both sides. Place the fillets in a single layer in an oven-proof baking dish. Arrange banana slices over the fish, then pour the mustard sauce over all.

  • Bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.

Nutrition Facts

330 calories; protein 25.7g; carbohydrates 27.5g; fat 13.3g; cholesterol 66.6mg; sodium 363.9mg. Full Nutrition
Advertisement

Reviews (9)

Most helpful positive review

Rating: 4 stars
04/09/2006
very good-just short of 5 stars. Read More
(4)

Most helpful critical review

Rating: 1 stars
03/02/2007
The bananas I didnt mind. But the mustard sauce with the raisins was gross...too thick and ruined the fish. I threw everything out. Read More
(8)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
03/02/2007
The bananas I didnt mind. But the mustard sauce with the raisins was gross...too thick and ruined the fish. I threw everything out. Read More
(8)
Rating: 2 stars
10/10/2006
The combination of both bananas and mustard was not as good as I had expected. The raisins were good though I think minus the mustard it would taste really good. Read More
(7)
Rating: 5 stars
03/17/2006
This was delicious! I didn't have any bananas so I used a mango. I know bananas would taste great in this dish and can't wait to make this again. Read More
(4)
Advertisement
Rating: 4 stars
04/09/2006
very good-just short of 5 stars. Read More
(4)
Rating: 1 stars
11/15/2005
This was awful. The combination did not work. Read More
(4)
Rating: 5 stars
06/01/2005
Easy to make and really tasty! Read More
(3)
Advertisement
Rating: 5 stars
09/20/2010
This dish is quick easy and the sauce is delicious. I didn't have lemon juice so used several grinds of lemon pepper. Everything else the same. Will use again. Read More
(3)
Rating: 4 stars
04/30/2012
I have made this dish twice already because we really enjoyed the flavor. However we felt we had to hunt for the fish there was so much sause. Next time I make it I will double the fish and keep everything else the same. I also used frozen mashed bananas one time because there are so many in the frezer. Made it sweeter to counteract the spice. Too sweet for one of my brothers but the rest of us enjoyed the change. Read More
(1)
Rating: 5 stars
07/07/2019
For 2 of us I made half and followed the recipe fairly closely. Have to say this was very unusual and a spectacular blend of flavors. I used whole-grain mustard and a previously frozen overripe banana and added extra milk when the sauce was too thick. The soft bananas blended well into the sauce once cooked and the result was such a different and delicious surprise. My husband kept raving and even talked more about it today. The tasty sauce let the mild fish flavor come through. This recipe is worth a try. Read More