Mustard-Roasted Fish


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.


2 thoughts on “Mustard-Roasted Fish

  1. Don’t think I have tried creme fraiche and mustard combo before. Thanks, always on the lookout for simple delicious combinations. Will try this soon, have both ingredients on hand, in the refrigerator actually:)

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