Quick Fix: mustard-roasted fish San Jose Mercury News - CA, USA
Ina Garten included this quick dish in her new "Back to Basics" cookbook because, she says, "everyone who tastes it goes home and makes it the next day. ...
Mustard-roasted fish
Serves 4
4 skin-on fish fillets (6 to 8 ounces each)
Kosher salt to taste, plus 1 teaspoon for the sauce
Freshly ground black pepper to taste, plus 1/2 teaspoon for the sauce
2 to 3 medium shallots
1 to 2 teaspoons capers
8 ounces creme fraiche
1 tablespoon water
2 tablespoons Dijon-style mustard
1 tablespoon whole-grain mustard
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper, or have a baking dish ready that is large enough to hold the fish in a single layer (the fillets can overlap slightly).
Season the fillets lightly on both sides with salt and pepper. Place them skin side down on the sheet (or in the dish).
Mince the shallots (to yield 2 tablespoons) and drain the capers (to taste); place both in a medium bowl, then add the creme fraiche, both of the mustards, 1 teaspoon of the salt and 1/2 teaspoon pepper, stirring to combine. Spoon the sauce over the fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, until it is just barely cooked through.
Serve hot or at room temperature, with sauce from the pan spooned over the top.
Each serving: 311 calories; 12 g fat; 7 g saturated fat; 38 g protein; 6 g carbohydrates; 105 mg cholesterol; 956 mg sodium; 0 g dietary fiber.
Ina Garten, "Barefoot Contessa: Back to Basics"
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