mustard-roasted fish

this recipe is a triple threat: easy, fast, and good. and on these late summer days, that is exactly what i want: less time in the kitchen, more time to be out in the backyard lingering and lunching under the patio table umbrella, for as long as the shade will stay.

the hardest thing about preparing this dish is chopping the shallots. everything else gets spooned out and stirred together and poured over slender fillets of fresh white fish.


slide the pan into the oven, check your watch every ten minutes or so, and pretty soon you have something elegant and effortless: tender fish, cloaked in a creamy sauce, browned just around the edges of the pan, little kicks of salt in the capers, and just simply delicious.

Mustard-Roasted Fish
recipe by Ina Garten
Serves 4 to 6

4 (8-ounce) fish fillets such as red snapper {I used mahi-mahi the first time – though I had the best results with a type of fish called swai, which was not only inexpensive but also had a faintly sweet taste that i liked}
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Combine the crème fraîche, 2 mustards, shallots, capers, 1 teaspoon salt, and ½ 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.


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