Mustard Roasted Fish
(Almost any fish!)
MUSTARD-ROASTED FISH,
4 - 8 oz. fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustart
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper. (You can also use an oven
proof baking dish.) That's
what we did - no parchment. Place the fish fillets skin side
down in the pan. Sprinkle
generously with salt and pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1 tsp. salt, and 1/2 tsp. pepper
in a small bowl. Spoon the sauce evenly over the fish fillets,
making sure the fish is
completely covered. Bake for 10 to 15 minutes, depending on the
thicknes 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! Serve hot or at room temperature with the sauce
from the pan spooned over the top.
Hope you enjoy it! We used yellowtail snapper. Ms. Garten's
French friend serves it with steamed
new potatoes and sauteed French haricots verts.
[Ina Garten, the "Barefoot Contessa"]