Baked Grouper With Kalamata Mustard

• 4 (6-ounce) grouper fillets (or other white fish fillets such as flounder, orange roughy, or perch)
• Cooking spray
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 8 chopped pitted kalamata olives
• 2 tablespoons light butter, softened
• 1 1/2 tablespoons whole-grain Dijon mustard
• 1/2 teaspoon dried basil
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 425u0b0.
2. Arrange fillets on a baking sheet coated with cooking spray. Lightly coat tops of each fillet with cooking spray; sprinkle with pepper and paprika. Bake, uncovered, at 425u0b0 for 12 minutes or until fish flakes easily when tested with a fork.
3. Combine olives and next 3 ingredients in a bowl.
4. Remove fillets from baking sheet, and top evenly with olive mixture. Sprinkle with parsley. Serve immediately.
5. carbo rating: 1

grouper, cooking spray, pepper, paprika, olives, light butter, wholegrain, basil, parsley

Taken from www.myrecipes.com/recipe/baked-grouper-with-kalamata-mustard (may not work)