Ina’s Mustard Roasted Fish
I have been collecting cookbooks since I was about 16. I’d always ask for them at Christmastime and my birthday. I would get lost in the stories, recipes and beautiful pictures. My collection got a whole lot more exciting in 1999 when I got Ina Garten’s first cookbook. I read ‘The Barefoot Contessa Cookbook’ cover to cover…multiple times if I’m being honest. I loved everything about it. Bright colorful photos, easy, fun recipes and plenty of great entertaining tips. Since then, I have collected every single one of her books. I refer to them often and have made countless meals from them.
One of my all-time favorite meals (from this book) is Ina’s mustard roasted fish. It could not be any easier and it’s full of amazing flavor from the two kinds of mustard, shallots and capers. If you’ve had a long day and need a quick dinner that tastes like it took all day to make, this is the recipe for you. It’s also great if you’re having company (when we can do that again) because you can double it an it cooks in the oven so you can enjoy your guests instead of standing over a stove all night.
- 4 (8-ounce) fish fillets such as red snapper, tilapia or cod
- Kosher salt and freshly ground black pepper
- 8 ounces crème fraîche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Preheat the oven to 425 degrees.
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 like to serve Ina’s mustard roasted fish with basmati rice and lemon roasted broccoli or asparagus.