Mustard-Roasted Fish

Now this dish is one I will be making over and over again! I got this cookbook as a Christmas gift from my aunt and uncle, and everything that we have cooked from it has been wonderful! This is truly one of the best fish recipes I’ve ever HAD, ever. 

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

The name steered me away at first a little bit because we’ve had so many dishes with dijon mustard recently, but I’m so glad we ended up trying it. The flavor of mustard was very mild, but the combo of the creme fraiche, two mustards, and capers made such a flavorful sauce! And it didn’t overpower the fresh, light Vermilion Snapper we used. 

Aquila Seafood, Bon Secour

Vermilion Snapper

Our favorite seafood shop Aquila was out of snapper (what the original recipe called for), but the worker suggested the vermilion snapper as a good substitute. No complaints here! It was unbelievable. AND the recipe was incredibly easy! We split the original recipe in half because we were only feeding 3 people (PLUS we only had a 4 oz. of the creme fraiche, our local grocery store decided to stop carrying it?!). I’m just hoping I can find it again because this recipe WILL be made again soon! I wish the pictures did it justice. Anyway, onto the recipe. 

Here’s what you need:

Shallot, dijon mustard, creme fraiche, whole grain mustard, snapper or other fish, and capers

 Here’s how to do it:

First, preheat your oven to 425 degrees. Line your pan with parchment paper, and place the fish on the parchment paper (if there’s skin, make sure it’s skin-side-down.) Season with salt & pepper.

Combine creme fraiche, 2 mustards, shallots, capers, 1/2 teaspoon salt, & 1/4 teaspoon pepper in a small bowl. Mix together until well-mixed and spoon the sauce over the fish filets. 

salt, black pepper, creme fraiche, Dijon mustard, whole-grain mustard, minced shallot, capers

Bake for 10 – 15 minutes (ours took 15) until it becomes flaky at the thickest part. Serve with sauce spooned over the top of the fish.  I served this with a slightly modified version of a salad from the same cookbook (also AMAZING)! That recipe will be shared next! 

Keep in mind, my ingredients were halved for a smaller party, but for her original recipe which serves 4, click here. 

Original Recipe is from Back to Basics by Ina Garten (2008) – Click to buy from Amazon (Kindle or Hardcover)

Mustard-Roasted Fish

2015-01-09 19:10:51

Serves 2

Hands-down the BEST fish recipe I've ever made. EVER.

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

2 (8-ounce) fish fillets (we used vermilion snapper)

Kosher salt and freshly ground black pepper

4 oz. creme fraiche

1 1/2 Tbsp. Dijon mustard

1/2 Tbsp. whole-grain mustard

1 Tbsp. shallot(s), minced

1 tsp. drained capers

Instructions

1. First, preheat your oven to 425 degrees. Line your pan with parchment paper, and place the fish on the parchment paper (if there's skin, make sure it's skin-side-down.) Season with salt & pepper.
2. Combine creme fraiche, 2 mustards, shallots, capers, 1/2 teaspoon salt, & 1/4 teaspoon pepper in a small bowl. Mix together until well-mixed and spoon the sauce over the fish filets.
3. Bake for 10 - 15 minutes (ours took 15) until it becomes flaky at the thickest part. Serve with sauce spooned over the top of the fish.

Notes

1. Keep in mind, my ingredients were halved for a smaller party, but for her original recipe which serves 4, click here.

Adapted from Ina Garten's Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

Adapted from Ina Garten's Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

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