When I got home from work last night the last thing that I wanted to do was cook. Now, as this was mainly that I wanted to be eating food right then and not making it, I was thrilled when I remembered that last night’s menu was fish and salad. From the Barefoot Contessa’s new cookbook, this fish takes about 15 min to cook. I was also excited to use the greens out of my vegetable garden that have been growing over the past few weeks. Quick, easy, really tasty, and partially home grown– that’s my kind of meal.
4 (8-ounce) fish fillets such as red snapper (I used sole)
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
“Preheat the oven to 425 degrees F.
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, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 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 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 the top.”