My husband recently went on a fishing trip with some friends and came back proudly bearing four enormous kingfish fillets. Thankfully they scaled, gutted and filleted the fish they caught before bringing them home otherwise I might not have been as happy to have them. It’s the first time I’ve eaten fish that’s been caught so recently and the difference in flavour, texture and aroma (i.e. it has no, and I mean no, smell at all) is huge compared to fish that you buy from the fishmonger or even the fish markets. Two of the fillets I cooked very simply by flouring and pan frying them with a little butter, lemon juice and parsley. But I wanted to try something a little different for the last two fillets and decided to make Ina Garten’s mustard roasted fish from her Back to Basics cookbook. This was a great way to prepare fish and don’t be put off if you’re not big mustard fan as it’s not a prominent taste in the finished dish. This meal is so quick and easy to prepare and a lovely change from the way we normally cook fish. To be able to get dinner on the table in thirty minutes (and only use one baking tray and a small bowl) and have it look and taste this good means this will be a recipe I’m going to be making often.
Ingredients – Serves 4 Adapted from Ina Garten
4 fish fillets, any firm fleshed white fish works such as red snapper – I used Kingfish fillets
Salt and freshly ground black pepper
240g creme fraiche – I actually used light sour cream as I had a tub in the fridge and it worked just fine
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced French shallots
2 teaspoons drained capers
Preheat the oven to 210C. Line a baking tray with parchment paper. Place the fish fillets skin side down on the tray. Sprinkle generously with salt and pepper. Combine the creme fraiche, 2 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 to 15 minutes, depending on the thickness of the fish, until it’s just cooked through, be carful not to overcook it. The fillets I used were very thick and I needed to cook them for 17 minutes. Remove from the oven and let them rest for a few minutes before serving.