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Mustard Roasted Snapper
Mr. Bill wrote:
> This is what's for supper!! Ina Garten featured this seafood > maindish on last weeks show. Sounds so good! Since we don't > have creme fraiche available in the grocery, I have to make my own. > > > @@@@@ Now You're Cooking! Export Format > > Mustard-Roasted Fish > > fish, seafood > > 4 (8-ounce) fish fillets such as red snapper > kosher salt and pepper; to taste > 8 ounces 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 fillets 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'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. > > Note: Recipe halved for TV > > Notes: Ina Garten, Barefoot Contessa Back to Basics > > Yield: 4 servings > > > ** Exported from Now You're Cooking! v5.84 ** > Thanks that looks grand will do next fish night |
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