beet salad, roasted potatoes, mini warm soft-centered chocolate cakes, and a bottle of Sancerre.
Mustard Roasted Fish
Back to Basics, Ina Garten
4 - 8oz. fish fillets such as red snapper, halibut, or sea bass
salt and pepper
8 oz creme fraiche (found near the sour cream or cream cheese)
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat oven to 425 degrees.
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, two mustards, shallots, capers, 1 teaspoon salt, 1/2 teaspoon of 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 is barely done. (The fish will flake easily at the thickest part when it's done). Be sure not to over cook it!
Serve hot or at room temperature with the sauce from the pan spooned over the top.