Much to my surprise, this was a total hit! Two of the three guys asked me what was in the sauce.
I followed this recipe, almost exactly. The photo looks like a pile of mush, but it wasn't.
Line 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.
Combine the crème fraîche, two 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 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.
I followed this recipe, almost exactly. The photo looks like a pile of mush, but it wasn't.
Mustard-Roasted Fish (Serves 4)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
4 (8-ounce) fish fillets such as red snapper (I used salmon.)
Kosher salt and freshly ground black pepper
8 ounces crème fraîche (Our store didn't have any. I put 8 oz of heavy cream into a container, with 2T buttermilk, overnight, in my refrigerator. This is supposed to be a substitute. Another friend told me to use sour cream, next time.)
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees. Kosher salt and freshly ground black pepper
8 ounces crème fraîche (Our store didn't have any. I put 8 oz of heavy cream into a container, with 2T buttermilk, overnight, in my refrigerator. This is supposed to be a substitute. Another friend told me to use sour cream, next time.)
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Line 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.
Combine the crème fraîche, two 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 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.
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