Mustard Roasted Fish – TGIF!

Does Friday make you think about fish? If you are Catholic or someone who grew up in the northeast I bet that it does. I have talked about this before, but in Upstate NY a very popular thing to do on Friday night is a Fish Fry. I remember fondly going down to the American Legion in my little town and having a fish fry almost every Friday night. We would see people that we knew and very often we would meet my extended family down there. They had a juke box that we would play songs on and we would draw on the backs of the placemats. We did this all year long although I am sure that the fish fry tradition started on Fridays because of Lent (there are lot’s of Catholics in Western New York.)

This is kind of coincidental that I am posting two Ina recipes in a row, but I just love and rely on her recipes. This fish was also amazing and so full of flavor. The mustard flavor is very light and the capers add some zing to the dish. The recipe is so easy and I love that it bakes altogether and all you need to do is mix up the sauce and pour it over the fish.

It was a great meal and definitely something that will be added to the rotation. Sole happened to be on sale at Fresh Market so that is what we used. They also had Sea Bass there but I think it was about 29 dollars a pound so we didn’t even think about going there – although I am sure it would be good.

One thing that I have noticed with Ina (and it’s a great lesson in general) is that she ALWAYS slightly under cooks her meats/fish and then lets it rest tented in foil to finish cooking. I was surprised that she does that with this fish. This assures that when you serve the meal it will be perfectly cooked and it allows the juices to be reabsorbed and redistribute into and meat.

To lighten this up you can use greek yogurt instead of the creme and you could even really either half the sauce or put less on an individual portion. My other suggestion is to do what we did and just serve the fish like it is, but pair it with other light options like the spinach and baked potato with some Smart Balance or greek yogurt.

So, if you are looking for a new fish recipe I highly recommend giving this a try. Again, Ina does NOT disappoint!

Enjoy and happy Friday everyone!

Mustard Roasted Fish
 

 

Author:
Recipe type: Main

Ingredients
  • 4 (8-ounce) fish fillets such as red snapper
  • Kosher salt and freshly ground black pepper
  • 8 ounces creme fraiche (you could use greek yogurt if you don’t have this.)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers

Instructions
  1. Preheat the oven to 425 degrees F.
  2. In an oven proof baking dish lay the fish skin side down.
  3. Combine all the remaining ingredients except the capers in a bowl and mix until combined. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes depending on how thick your fish is. It will be nice and flaky when it is done. Ina says to make sure you don’t overcook your fish (and I echo her statements)
  4. Server with the sauce spooned over top

 

Comments

  1. That sauce looks great, Becki. I tried capers a few years ago for the first time and I was impressed with how much they added to a simple dish.

  2. Recipes by Ina, and small-town traditions, are two of my favorite things. Great post!

Speak Your Mind

*

Rate this recipe:  

Switch to our mobile site