Then Ina’s recipe for Mustard-Roasted Fish came into my life. I follow Ina’s page on Facebook and it was re-posted there as an easy weeknight meal recommendation. I’ve had a jar of grainy mustard in my pantry for ages just waiting to be used and this sounded easy and delicious.
Ina recipes never steer me wrong but this was outstanding. I loved the flavors in the sauce (I was glad I made rice to sop up the extra) and it really was one of the easiest meals I’ve ever made. All you do is mix the sauce ingredients, put the fish in a baking dish, top with the sauce and bake. I’m happy to have a new fish dish in the rotation.
From Barefoot Contessa Back to Basics
4 fish fillets (tilapia, cod, red snapper, etc.)
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425.
Spray an ovenproof baking dish with cooking spray. Place the fish fillets in the dish. Season with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
Bake for 15-20 minutes, depending on the thickness of the fish. You want the fish to flake easily at the thickest part (test by pulling at the fish with a fork).
Serve hot or at room temperature with the sauce from the pan spooned over the top.