Mustard-Roasted Fish

Name: Mustard-Roasted Fish
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons drained capers; 227 grams creme fraiche; 3 Tbsps Dijon mustard; 907 grams fish fillets such as red snapper; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps minced shallots; 1 Tbsp whole-grain mustard

Need a gluten free, primal, and pescatarian main course? Mustard-Roasted Fish could be an outstanding recipe to try. This recipe serves 4. One serving contains 341 calories, 48g of protein, and 16g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up capers, whole-grain mustard, kosher salt and pepper, and a few other things to make it today. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.)

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Baking Paper

Baking Pan

Place the fish fillets skin side down on the sheet pan.

Ingredients you will need

Fish Fillets

Equipment you will use

Frying Pan

Sprinkle generously with salt and pepper.

Ingredients you will need

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.

Ingredients you will need

Creme Fraiche

Fish

Shallot

Capers

Pepper

Sauce

Salt

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Bowl

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!

Ingredients you will need

Fish

Equipment you will use

Oven

Serve hot or at room temperature with the sauce from the pan spooned over the top.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

drained capers 227grams

creme fraiche 3Tbsps

Dijon mustard 907grams

fish fillets such as red snapper 4servings

Kosher salt and freshly ground black pepper 2Tbsps

minced shallots 1Tbsp

whole-grain mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.