Hamour Fillets With Orange Mustard Glaze - cooking recipe

Ingredients

120 ml fresh orange juice
65 ml coarse grain mustard
2 1/4 teaspoons brown sugar
680 g perch fillets
nonstick cooking spray, as required

Preparation

Bring the first three ingredients to a boil in a heavy non-reactive saucepan over medium heat.
Boil for a minute.
Stir occasionally.
Coat a broiler pan with non-stick cooking spray.
Place fillets, skin side down, on the pan.
Brush with mustard mixture.
Broil 10 cm from heat source.
Broil for 4-6 minutes or until fish flakes easily.
Serve hot.