Easy Weeknight Mustard Oven-Roasted Fish
A simple and delicious fish recipe for weeknight dinner or nice enough for company.
Servings: 4 servings
Equipment
- medium mixing bowl
Ingredients
- 4 fish fillets such as red snapper, tilapia, white fish, red fish
- kosher salt and freshly ground black pepper
- 8 ounces crème fraîche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers plus extra for garnish
Instructions
- Preheat the oven to 425˚F.
- Line a sheet pan with a piece of parchment paper.
- Place the fish fillets on the parchment paper.
- Sprinkle the fillets generously with kosher salt and freshly ground black pepper.
- In a medium bowl, combine the crème fraîche, two mustards, and minced shallots. Gently fold in the capers. Add a 1/2 teaspoon of salt and sprinkle with more ground black pepper. Stir again to combine.
- Evenly spoon the sauce over each fish fillet, making sure they are covered completely.
- Bake the fish in the hot oven for 8 - 10 minutes, depending on the thickness of the fillets, until it's barely done. Do not overcook the fish. The fish should flake when a fork is placed in the fillet.
- Serve the fish hot, spooning any extra sauce over the fillets, with your favorite roasted or baked vegetables,