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mustard roasted fish

February 14, 2009

As is our usual routine, we had fish on Friday.  When the older two kids burst through the door that evening, having returned from doing teenager-type things, they both said:  EWWWW.  It smells like fish in here.  You’d think two kids who lived in Norway would be more amenable to all things fish.  For in Norway we ate cold pickled herring on thin rye bread spread with bright yellow mayonnaise that came from a tube.  That must have done them in.

I’m having a flashback!  Look, here they are in Norway, fortified by cold herring on toast!
ontopofnorway1Actually, they are eating ice cream.  We ate a lot of soft ice cream there, too. 

Fast forward back to fish.  For supper.  In Edmonton.  Last night.  That Ina does not let me down.  She serves up reliable, tasty, classic recipes.  This mustard-roasted fish is dead easy – made in 15 minutes with very few ingredients.   I served it with sauteed spinach and sweet potato fries.

Mustard-Roasted Fish
-adapted from the Barefoot Contessa’s Back to Basics

4 red snapper fillets
salt and pepper
3 Tablespoons creme fraiche
1/4 cup heavy cream
3 Tablespoons Dijon mustard
2 Tablespoons whole grain mustard
2 Tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees. 

Place the fish in your dutch oven.  Sprinkle with lots of salt and pepper.

Stir the remaining ingredients together in a bowl.  Pour over fish.

Bake for 15 minutes, until it is just done.


2 Comments leave one →
  1. February 17, 2009 10:09 am

    I married into a Danish family and have gotten to know (but not love) the herring on rye bread quite well as a result. Oh scandinavian food!


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