Monday, November 18, 2013
One of the main reasons I love having fish for dinner is that it cooks so quickly. Fish makes for perfect weeknight meals. This fish had so much flavor that I think it would be impressive enough to serve to guests as well. We used halibut, but tilapia, cod, or red snapper would also work.
We have fallen in love with whole grain mustard. It is guaranteed that if I find a recipe using whole grain mustard, I know it will be a winner for us. We love it with fresh pretzels and we especially loved it on the Pan-Seared Pork Tenderloin with Whole Grain Mustard Pan Sauce. This fish was no different, it was delicious.
We served this meal with the sea salt & rosemary crusted potatoes and a simple spinach salad. The potatoes and fish cook at the same temperature, so it was easy to put the fish in during the last 15 minutes of baking. This recipe can easily be halved for just two.
Source: Ina Garten, via Food Network
4, 8 oz. Fish Fillets, Halibut, Red Snapper, Tilapia, or Cod
Kosher Salt & Freshly Ground Black Pepper
8 oz. of Creme Fraiche
3 tablespoons of Dijon Mustard
1 tablespoon of Whole Grain Mustard
2 tablespoons of Shallots, minced
2 teaspoons of Capers, drained
First, preheat your oven to 425 degrees.
Next, place the fish fillets skin side down in a oven-proof pan or a sheet pan lined with parchment paper; sprinkle generously with salt and pepper.
Now, in a small bowl, combine the creme fraiche, dijon mustard, whole grain mustard, shallots, and capers. Spoon the sauce over the fish fillets, making sure they fish is all covered.
Bake for 10-15 minutes until the fish is done. Spoon extra sauce from the pan over the fish and serve.
The Barbee Housewife