Mustard-roasted Snapper
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
We get very nice local snapper here; fresh and not too dear. It makes nice sashimi but decided to bake some. Snapper doesn’t dry out, if you don’t overcook it. Also, the sauce helps with that. This makes a really delightful meal. Read more You could sub any fairly oily fish here. Never tried it with a pelagic fish, like tuna, but don’t think it could come out well. I ain’t a fan of cooked tuna. Raw it’s lovely but cooked, not so much. See less
Ingredients
- • Four 8oz. (225 g) Snapper fillets. shopping list
- • Kosher salt and freshly ground black pepper. shopping list
- • 8 oz. (235 ml) creme fraiche. shopping list
- • 3 Tbs. Dijon mustard. shopping list
- • 1 Tbs. whole-grain mustard, more or less to taste. shopping list
- • 2 Tbs. minced shallots. shopping list
- • 2 tsp. drained capers. shopping list
How to make it
- 1. Preheat the oven to 425 F. (220 C).
- 2. Line a sheet pan with parchment paper.
- 3. Place the fish fillets skin side down on the sheet pan.
- 4. Sprinkle generously with salt and pepper.
- 5. Combine the creme fraiche, 2 mustards, shallots, capers, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
- 6. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
- 7. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it!
- 8. Serve hot or at room temperature with the sauce from the pan spooned over the top. See Photo
- A watercress salad. Some crusty bread See Photo. And a bottle of nice, Aussie, Pouilly Fume work very well. See Photo
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