A new year, a new day for Saturday's Kitchen.
Truth be told, I am hoping this will increase the interest in this series as I am debating removing it from my regularly scheduled listings. So if you like it, please don't hesitate to let me know!
Now, onto the goods...
It's quick, easy, looks impressive and tastes great - what more could you ask for in a recipe!?!
Ingredients
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Directions
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with 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. 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.
You've heard me say it before, Barefoot Contessa recipes are just plain good. This is from her Back to Basics
cookbook, which I would also highly recommend adding to your collection if you haven't already.
cookbook, which I would also highly recommend adding to your collection if you haven't already.We had this for a weeknight dinner, it's that easy, but it could easily transition to a weekend dinner party main course.
As always, if you try it and like it, please do let me know! Have a great weekend.
