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Mustard Roasted Fish

red snapper

This week was seafood week for us -- not intentionally, but I just ended up with a lot of good looking seafood from Teeter! I saw this recipe made on Barefoot Contessa and it caught my eye. It looked so delicious and I knew I had to try it! Ina never leads you down the wrong path :)

This was very tasty. I will say that I only cooked two pieces of fish and had way too much sauce, so I would only prepare half of it if you have less than 3 pieces of fish. I just served this with my lemon pepper noodles I'm a bit obsessed with and asparagus (just mixed with some lemon, dill herb sauce) was a great combination. Enjoy! Ingredients:

4 (8-ounce) red snapper fillets Kosher salt and freshly ground black pepper 8 ounces creme fraiche 3 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 2 tablespoons minced shallots 2 teaspoons drained capers 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 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.


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