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.


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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


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