Fish is always on my menu. I love its lightness and healthy components, and the fact that it usually cooks so fast! I’m forever on the lookout for new recipes, and the Foodnetwork is a bottomless fountain of great ideas. I found this one online, and the recipe is originated by the great Ina Garten. It is in part made with Creme Fraîche, which (at least in my current neighborhood) is impossible to find. So this particular recipe is with an alternative way to make your own creme fraîche, which is not a bad thing to be able to recreate. This dish is light and delicious, I hope you enjoy it!
What you’ll need:
- 4 (8 oz) filets of Red Snapper
- salt and pepper
- 8 oz of creme fraîche (or: 1 cup of heavy cream and 1/2 cup sour cream, combine and let sit overnight, covered. Use 8 oz of this mix)
- 3 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp minced shallots
- 2 tbsp drained capers
Preheat oven to 425 degrees.
Combine the creme fraîche, both mustards, shallots, capers, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
Place fish filets in an oven proof baking dish. Sprinkle generously with salt and black pepper.
Spoon the sauce evenly over the fish filets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish. Be sure not to overcook!
Serve hot with extra sauce spooned over the fish with rice or mashed potatoes.
For more info on Ina Garten click here
For more info on the Food Network click here