Mustard-Roasted Fish

Name: Mustard-Roasted Fish
Prep time: 5 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 4 (8-ounce) fish fillets such as red snapper; Kosher salt and freshly ground black pepper; 8 ounces cru00e8me frau00eeche; 3 tablespoons Dijon mustard; 1 tablespoon whole-grain mustard; 2 tablespoons shallots, minced; 2 teaspoons capers, drained

By Fish, Seafood Roasting

August 12, 2019

We spent the most relaxing weekend at a friend's house in La Jolla, CA. We cooked, ate and didn't do a lot, which was just perfect. We found this incredible fish market called El Pescador and bought this Rock Cod, which is a small wild caught deep water rock fish, similar to red snapper. I made Ina Garten's VERY simple (5 minutes to prep and 10 to roast) Mustard-Roasted Fish. Serve it with your favorite roasted vegetables, baby potatoes, and a chilled Sancerre for a meal your friends will love.

Prep: 5 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

4 (8-ounce) fish fillets such as red snapper

Kosher salt and freshly ground black pepper

8 ounces crème fraîche

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons shallots, minced

2 teaspoons capers, drained

Directions

1Preheat the oven to 425° F.

2Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

3Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoon 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 thickness 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.

Recipe from Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers.

close full screen

00:00