Roasted fish is so simple to make and it’s simply delicious. This recipe is from Ina Garten, who got it from one of her Parisian friends. She serves it with steamed new potatoes and sautéed French haricots verts (French green beans). In my opinion it would be good with roasted red potatoes with a little of the extra sauce spooned over top. I served it with fresh kale massaged with olive oil, salt and lemon juice, and fried polenta topped with Parmesan cheese.
from: Barefoot Contessa Back To Basics
4 (8 oz) red snapper fillets, or other firm, white fish
kosher salt + freshly ground black pepper
8 oz. crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper. (You can also use an oven safe baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl.
Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
Bake for 10-15 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 top.