Last weekend was all about mustard. Half of my mustard supplies are gone. I used mustard to make sauce, salad dressing, and on my breakfast sandwich with smoked salmon. By far, my favorite application of mustard last weekend was in a fish recipe from Ina Garten’s cookbook Barefoot Contessa: Back to Basics.
I adore Ina. Without any formal training, she is a natural cook. Her recipes are easy, delicious, and foolproof. I made this recipe twice (!) last weekend. The original calls for red snapper fillets but, since red snapper is a pricey delicacy, I used Atlantic cod fillets.
Makes 2 servings
- 2 (8 oz) fish fillets
- kosher salt and freshly ground black pepper
- 4 oz creme fraiche
- 1 1/2 tablespoons Dijon mustard
- 1/2 tablespoon whole-grain mustard
- 1 tablespoon minced shallots
- 1 teaspoon drained capers
Preheat the oven to 425 degrees.
Place the fish fillets in a baking dish. Sprinkle generously with salt and pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 13 minutes, then broil for 3 more minutes. Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.