Thursday, June 10, 2010

Mustard-roasted fish...

This is a recipe I've blogged about before. It's such an easy but elegant dish.  I like to make the sauce ahead of time so that dinner can be made in less than a half hour. You can buy ready made creme fraiche or you can make it yourself.


I served it with brown rice and Sauteed Shredded Brussel Sprouts.

Mustard-Roasted Fish

Revised by Foodism Mom from a recipe by Ina Garten
2008, Barefoot Contessa Back to Basics, All Rights Reserved
  • 4 (8-ounce) boneless/skinless fish fillets such as red snapper, talapia, halibut, swai, orange roughy, etc.; rinsed in cold water and dried well with paper towels
  • Kosher salt and freshly ground black pepper
  • 7.5 oz container of creme fraiche (I buy mine at Trader Joe's)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 3 tbsp minced shallots (onion will work)
  • 2 tbsp drained capers (more or less depending on how much you like them!)
Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets on the sheet pan. Sprinkle lightly with salt and pepper.

Combine the creme fraiche, two mustards, shallots, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 12 to 17 minutes, depending on the thickness of the fish, until it's barely done and the sauce is starting to brown and bubble on top. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Creme Fraiche

1. 1 cup whipping cream mixed with 2 tablespoons buttermilk.
2. Combine well in glass jar and cover.
3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
4. Stir well and refrigerate.
5. Use within 10 days.

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