Mustard Roasted Fish
Submitted by happyzhangbo
Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.
YIELD
4 servingsPREP
8 minCOOK
10 minREADY
22 minSome recipes punch well above their weight. This mustard roasted fish looks and tastes like it belongs on a bistro menu, yet the whole thing comes together in about 20 minutes with almost no cleanup.
Thick fish fillets get blanketed in a tangy, creamy sauce made from creme fraiche, two kinds of mustard, minced shallots, and briny capers. Into a hot oven they go, and the sauce bubbles into a golden, slightly caramelized crust while the fish stays tender and flaky underneath.
Serve it straight from the sheet pan with crusty bread to soak up every last drop of that sauce.
Kitchen Tips
- Pick firm, thick fillets: salmon, halibut, cod, or sea bass all hold up beautifully under the mustard coating.
- Don’t overcook: pull the fish when it just barely flakes at the thickest point. It will continue cooking from residual heat for another minute.
- Room temperature works too: this dish is equally good served warm or at room temperature, making it ideal for dinner parties.
- Use real creme fraiche: sour cream can substitute in a pinch, but creme fraiche gives a richer, less tangy result that balances the mustard better.
Ingredients
Directions
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 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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