I really enjoy watching Ina Garten on The Food Network show, The Barefoot Contessa. Actually, I think it's my favorite show from that network. As of late, she has really been creating some very easy dishes, especially for the home cook. The recipe to follow is just one of those that I'm talking about. As a matter of fact, I will be making this dish before the week is over. We really love fish and this looks SO incredibly easy to put together. For those who are going to try it....DON'T go out and buy creme fraiche (pronounced "fresh"). You can make it at home and for a FRACTION of what you would pay for a container of it in the store. Just get a glass jar, fill it with 1 cup of heavy cream and 2 Tablespoons of buttermilk. Mix it together and let it sit out for 24 hours. Then refrigerate it....and you've got your own creme fraiche! I hope that you will try this dish too. If you do, please let me know how yours turns out! (If you click on the link to the recipe below, you can get a nice pretty copy of your own to print)MUSTARD ROASTED FISH
Ingredients
4 (8-ounce) fish fillets such as red snapper
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.
Labels: Food Network, Recipes
