I have Ina Garten to credit for this recipe, and I have made it many times and it has never disappointed. Here is a link to one version of the recipe:
I love this recipe because it truly is foolproof, requires few ingredients, and takes no time at all to prepare.
I find it best with white fish, but it will work with a good piece of salmon.
Prep takes 10 minutes, cooking takes about 15-20 minutes, and cleanup is simple if you use parchment paper on your rimmed cookie sheet. Basically you only need to clean a few measuring spoons and a small bowl along with the cookie sheet. I think this dish would be more messy on a non-rimmed cookie sheet for clean up.
4 – 8 oz servings of fish fillets such as snapper – I have tried this with many white firm fish types from Whole Foods and usually prefer asking them for one large 3-4 pound fillet, making sure it has been picked over for bones. I specifically ask them to hunt for major bones before taking the piece home. Usually if I call late in the day with 2 hours notice they will have the fish waiting for me. Ina in her show and book never mentions salmon and I am not sure why, as this works well on salmon as well.
Kosher salt and pepper (have ready 2 teaspoons of each but you won’t use it all)
8 ounces of creme fraiche (I never heard of creme fraiche before making this recipe. It comes in a round tub like a cottage cheese or whipped cream cheese and usually is found near the fresh cheeses at your store. I have only seen it come in one size.)
3 tablespoons of Dijon Mustard (recommend using both types and I usually go heavy when measuring)
1 tablespoon of Whole Grain Mustard (recommend using both types)
2 tablespoons minced shallots 1-2 shallots depending on size (do not skip as it adds a lot of flavor)
2 teaspoons of drained capers (I never add the capers because I find most people don’t like the taste as much as me)
Preheat oven to 425 degrees
Line sheet pan or rimmed cookie sheet with parchment paper or can use ovenproof baking dish. I find the cookie sheet with parchment makes cleanup a breeze
Place the fish skin side down on the pan and sprinkle with salt and pepper to your taste
Combine the creme fraiche, 2 mustards, shallots, capers if using, 1 teaspoon of salt, 1/2 teaspoon of pepper in small bowl.
Generously spoon sauce over fish. I recommend mixing the ingredients in the quantity above but just using about half to three quarters of the sauce. It is rich enough in half the quantity. Unfortunately I have found little use for the other half so usually I toss it down the drain.
Cooke the fish 10-15 minutes depending on the thickness of the fish until barely done. Do not overcook it.
Serve hot or at room temp with the sauce of the pan spooned over the top.
I will upload a picture later this week when I make the dish! You will be impressed with how professional the dish looks.
I usually serve it with Ina’s roasted root vegetables. See separate posting. That too is easy to make.