Ina Garten’s Mustard-Roasted Fish was recipe number 10 of the project, and it’s still one of those dishes I think about when I picture those early “side-by-side” posts. I kinda miss those short but sweet captions like: “My glob looks nothing like Ina’s Mustard-Roasted Fish… but this was HEAVEN in my mouth.”
For such a simple dish, it delivers so much comfort. Fillets of red snapper get smothered in a thick, tangy Dijon–crème fraîche sauce with minced shallots and briny capers, then baked just 10 to 15 minutes until the fish flakes apart at the touch of a fork. The sauce bubbles and thickens around the edges, turning into something rich, creamy, and perfectly spoonable over roasted green veggies or potatoes.
It’s so quick and so foolproof, I honestly don’t know why it hasn’t been part of my regular rotation for the last 10 years.
Book: Back to Basics, page 136
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 25 minutes
Store-Bought Is Fine: Creme fraiche
Recipe on BarefootContessa.com
