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White Wine-Dijon Fish Marinade

Girl Versus Dough Recipe by

White Wine-Dijon Fish Marinade

White wine, dijon mustard and cayenne pepper transform fish into a flavor explosion. 4 servings

  • Prep Time 10 min
  • Total Time 12 hr 30 min
  • Servings 0

5 Marinades for Fish  

As prepared by Girl Versus Dough

Every time I eat fish I want to sing the song, “Under the Sea.”

The seaweed is always greenah
In somebahdy else’s lake
You dream about going up theh
But that is a big mistake
Instead you should stay where you ah
And make this yummy marinade!

Everybody now!

No? OK. Let’s just talk about fish, shall we?

So, here’s a truth: fish can be pretty bland on its own. Thankfully, it takes approximately the effort of lifting a pinky finger to flavor fish, especially when we’re talking marinades. Why? Because you mix a bunch of yumminess together, put the fish in it, sing a few more verses of “Under the Sea” and voila! Flavorful fish.

Photo collage of cooking fish with White Wine-Dijon Fish Marinade

One of my favorite healthy and easy-to-make marinades is this White-Wine Dijon Fish Marinade. There is a real flavor bomb going on in that bowl, and when you leave a few fillets of white fish or salmon in there overnight and then bake the fish, you will not BELIEVE the taste explosion that will occur in your mouth. So much goodness, and all you had to do was whisk up a marinade, go to sleep and put the fish in the oven.

Here are a few of my other fave fish marinades found on the ocean floorah – I mean, on the Tablespoons:


Honey Lime Cilantro Marinade

This honey, lime and cilantro marinade recipe is the bee’s knees. It’s sweet and tart and really packs a punch of flavor for your proteins.


Grilled Halibut with Tomato-Avocado Salsa

Grilled halibut with tomato-avocado salsa, anyone? Yes, please! I’ll take one thousand servings.


Lemon Herb Marinade

This classic lemon-herb marinade does wonders for any whitefish, from tilapia to halibut to trout. Oh, and it’s RIDICULOUSLY easy to throw together, too.


Lime-Ginger Mahi Mahi

Who knew lime and ginger could come together and be friends with a popular fish like mahi-mahi? It’s like a Polynesian paradise in my pie hole.

What is your favorite way to flavor fish?

Stephanie (aka Girl Versus Dough) is devotin’, full time to floatin’ undah tha sea! Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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White Wine-Dijon Fish Marinade


cups dry white wine
tablespoons fresh lemon juice
tablespoons Dijon mustard
teaspoons salt
teaspoons ground pepper
teaspoon cayenne pepper
lb tilapia, halibut or salmon
and pepper, to taste
lemon slices


  • 1 In a large bowl, whisk together white wine, lemon juice, Dijon mustard, salt, pepper and cayenne pepper. Add fish and cover bowl with plastic wrap. Marinate in refrigerator at least 8 hours or overnight (preferably 12 hours).
  • 2 Preheat oven to 425 degrees F. Lightly spray a baking dish with cooking spray.
  • 3 Remove fish from marinade and place in prepared baking dish. Sprinkle with salt and pepper, then top with fresh lemon slices.
  • 4 Bake 20-25 minutes or until opaque and lightly brown on edges. Remove from oven; serve immediately.
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