Sunday, April 6, 2014

Mustard Roasted Fish

mustard roasted fish

So I've talked before about how I'm a wimp about cooking fish and that is why I added a fish recipe to my 10 Recipes 10 Weeks blog series. I frequently make Ina Garten recipe's and this recipe seemed so simple that it would be basically foolproof. Did I cook the fish? Yes. Did I love the flavor? No. The recipe itself was super simple and fast (which I love), but the overall flavor of the dish was not as great as I had hoped. This is potentially because I made a few adjustments. This is a college kitchen so I tend to make some cheaper changes.
In the recipe, Ina recommends fish fillets "such as red snapper." I asked the guy at the fish counter and he recommended rock fish because they didn't have red snapper. I asked for 2 8 oz fillets which ended up being $17!!!!! Woah, I was not planning on that. Also the creme fraiche was almost $5 for 12 oz so after those two hits to my budget I decided to forgo the shallots for some white onion that I already had and instead of whole grain mustard I used a little mix of yellow mustard + spicy brown. Could this have had an impact on the flavor? Probably, but I don't think it would by much. In her cookbook, Ina says that you can serve this "to the fanciest of companies." Would I? Maybe if my budget was unlimited.
I've decided to still share the recipe, but Ina's version so that hopefully it will taste better than mine did.
2 8 oz fillets of fish 
salt and pepper
5 oz creme fraiche
1 1/2 T dijon mustard
1/2 T whole grain mustard
1 T minced shallots
1 t drained capers
  1. Place the fish fillets skin side down in an ovenproof baking dish. Sprinkle with salt and pepper.
  2. In a small bowl, combine creme fraiche, mustards, shallots, and capers. Spoon over the fish so that they are completely covered.
  3. Bake in a 425 degree oven for about 10-15 minutes. Make sure to check that the fish is flaky before removing. Serve with sauce from the dish spooned over.
See its a super simple recipe, just not in my price point right now. Overall, I considered the flavor to be 'meh' but I might have just had too high of expectations. 

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