Sunday, December 28, 2008

Mustard Roasted Fish

In sticking with the Barefoot Contessa recipe theme, I made this Mustard Roasted Fish on the Vineyard last week. It was really delicious and very easy to make. Nick made oven roasted potato wedges and I made as simple green salad to accompany the fish. (I should probably note that I do eat seafood, as living in Rhode Island and Martha's Vineyard, it would be pretty foolish not to eat local fish and other yummy things (sorry Anna!)).

We went to the local fish market and picked up some flounder fillets, as they looked the freshest, and had to substitute the creme fresh for sour cream (as the Vineyard grocery stores are not exactly overflowing with choices). I also added the juice of 1/2 a lemon to the sauce.

My pictures of the Mustard Roasted Fish did not come out so the recipe below and the photo above are both from Ina Garten's new book, Back to Basics.

Serves 4
Nothing's easier than this roasted fish! It only takes ten minutes to make and it's good enough to serve to the fanciest company. This recipe comes from my friend Myriam Richard-Delorme in Paris, who's a wonderful cook. She serves it simply with steamed new potatoes and sautéed French haricots verts. How chic is that?
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 Dijon mustard
2 tablespoons minced shallots
2 teaspoons drained capers
1. Preheat the oven to 425 degrees.
2. 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.
3. 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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