Mustard Roasted Fish
From wolfpackjack 16 years ago
- 15 minutes to make
- Serves 4
Ina Garten included this quick dish in her new "Back to Basics" cookbook, because "everyone who tastes it goes home and makes it". The Contessa was reportedly got the recipe from the recipe-check girl at the hair salon she uses in Paris. Read more Serve with oven-roasted vegetables such as fennel, green beans or tomatoes. See less
Ingredients
- 4 skin-on mild white-fleshed fish fillets such as black rockfish or Alaskan red snapper (6 to 8 ounces each) shopping list
- kosher salt shopping list
- Freshly ground black pepper shopping list
- 2 to 3 medium shallots shopping list
- 1 to 2 teaspoons capers shopping list
- 8 ounces creme fraiche shopping list
- 1 tablespoon water shopping list
- 2 tablespoons dijon-style mustard shopping list
- 1 tablespoon whole-grain mustard shopping list
How to make it
- Preheat the oven to 425 degrees.
- Line a rimmed baking sheet with parchment paper, or have a baking dish ready that is large enough to hold the fish in a single layer (the fillets can overlap slightly).
- Season the fillets lightly on both sides with salt and pepper. Place them skin side down on the sheet (or in the dish).
- Mince the shallots (to yield 2 tablespoons) and drain the capers (to taste); place both in a medium bowl, then add the creme fraiche, the water, both of the mustards, 1 teaspoon of the salt and 1/2 teaspoon pepper, stirring to combine.
- Spoon the sauce over the fillets, making sure the fish is completely covered.
- Bake for 10 to 15 minutes, until it is just barely cooked through.
- Serve hot or at room temperature, with sauce from the pan (or dish) spooned over the top.
People Who Like This Dish 5
- lunasea Orlando, FL
- kathye MD
- fiddlehead Kootenay, CA
- sparow64 Sweetwater, TN
- theiris Garden City, MI
- wolfpackjack Raleigh, NC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Oh Dave hon - what a delight! I think fish and mustard pairs so nicely - then add that creme fraiche and the capers...and it sounds oh-so fantastic. I always love your recipes and this one is no exception. Thanks so much - high 5 and a beauty flag...more
lunasea
in Orlando loved it
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My Dad use to make something like this, no creme fraiche though...seventies! Another great 5! Mare
theiris
in Garden City loved it
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OH...LOVE this one!! Didn't know what to think when I logged on and saw some new posts from you!! Had to do a double take...LOL Hope all is well!
sparow64
in Sweetwater loved it
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