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Roasted Fish Fillets in Mustard Cream Sauce

Fish mustard cream sauce

Roasted Fish Fillets in Mustard Cream Sauce

This is a fast and easy dish to prepare and it’s so delicious. The creamy mustard sauce is great on any fish fillet – red snapper, tilapia, grouper. It's one of the recipes featured in Ina Garten's new cookbook "Barefoot Contessa Back to Basics " - http://bit.ly/5TjCXt 

4 (8-ounce) fish fillets such as red snapper, tilapia, or grouper

Kosher salt and freshly ground black pepper

8 ounces creme fraiche (or sour cream)

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons minced shallots or finely chopped scallions (white and light green parts)

2 teaspoons drained capers


1.    Preheat the oven to 425 degrees. Line a baking sheet pan with parchment paper or  use an ovenproof baking dish. Place the fish fillets skin side down on the sheet pan. Sprinkle with salt and pepper.

2.    Combine the crème fraiche, mustards, shallots (or scallions), 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.

3.    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.


Download Roasted Fish Fillets in Mustard Cream Sauce


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This is exactly like Ina Garten's Mustard-Roasted Fish Recipe.



yes - it's Ina's cookbook too - it's a great recipe

Term Papers

Roasted Fish Fillets in Mustard Cream Sauce,This is my favorite fish, and you make it pretty easy, and yummy, and the topping is looking very beautiful and tasty.

Cupuacu Vital Price

I just made this tonight and it was delicious! Thanks for this recipe. You can't beat how easy it is, plus it tastes great.
Thanks again!

new york loan

I will try this for sure..My favorite is fish...I used to do different kind of recipe with Fish..

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