Monday, July 4, 2011

Mustard-Roasted Fish

Ina Garten made a comment about how remarkable it was to her that a woman who merely checks the coats at a restaurant could provide such a "chic" recipe as this. The comment oozed of classism...but I don't think it's necessarily a surprising perspective, especially coming from an American. There is certainly stereotype about the lifestyle of the working class, and that stereotype does not contain "chic" French fish dishes. The irony, however is that the American palate generally is heavily influenced by heavy, processed and prepackaged food, and that transcends class. Anyway, back to the recipe. "Chic" or not, it is healthy and easy and fast and delicious. It's also cheap.

4 8-oz fish fillets (firm white fish such as mahi mahi, snapper, orange roughy, halibut, etc is best)
Kosher salt and freshly ground black pepper
1 cup creme fraiche (yogurt is a great substitution, especially if you are watching calories)
3 T fine Dijon mustard
1 T whole-grain Dijon mustard
3 T minced shallots (onion will work)
2 tsp 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 fillets on the sheet pan. Sprinkle lightly with salt and pepper.

    Combine the creme fraiche, mustard, shallots, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 12 to 15 minutes, depending on the thickness of the fish, until it's barely done and the sauce is starting to brown and bubble on top. (The fish will flake easily at the thickest part when it's done.) Don't overcook it!

    Note:  some chopped tarragon would be lovely with this.

    Recipe adapted from Barefoot Contessa Back to Basics, All Rights Reserved

    This is the absolute best mustard I have tasted.  Link on Amazon 

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