What you'll need
Ingredients
- 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
The method
Directions
- 01
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.
- 02
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.
- 03
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.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
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://b…
Ingredients
- 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
Cook Like James · The method
Directions
- 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.
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://b…
Ingredients
- 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
Directions
- 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.
