Anytime I make a dish by Ina Garten (Queen of The Food Network) Mike likes to pretend he is Jeffery. Jeffery is the husband of Ina Garten aka The Barefoot Contessa. We laugh because we think Jeffery must be the luckiest man in the world. He drives around in a fancy BMW, works from home a lot, lives in a beautiful house, has fantastic friends with exquisite tastes and always gets served great food by a lovely woman who seems to love him for better or worse.
I have made Ina's mustard-roasted fish several times and no matter what type of fish I use it just seems to work out. The red snapper that the recipe calls for is best, but it's sometimes tough to find in land-locked Indiana. I call this a "having company" recipe. Everything can be made before your guests arrive - 15 minutes in the oven and dinner is ready. You get to enjoy your guests instead of staying in the kitchen. What's not to like about that?
Prep time: 10 minutes
Cook time: 15 minutes
- 4 (8 ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces of creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish filets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 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 is 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.
Thanks Ina and Jeffery for letting us all live the dream. Life is short-enjoy!