I made this for the first time last May and can't believe it took me this long to make it again. My aunt and uncle are lovers of seafood and Janice requested fish for dinner this past Friday evening. We paired the mustard roasted fish with a buttery chardonnay and some parmesan roasted asparagus.
Ingredients:
4 (8oz) red snapper fillets
8oz of creme fraiche
3 Tbsp. dijon uustard
1 Tbsp. of whole grain mustard
2 Tbsp. minced shallots
2 Tsp. of drained capers
Making it happen:
Pre-heat oven to 425 degrees. Pat the fillets dry. Lay, skin side down, on a sheet pan or ovenproof baking dish. Sprinkle with salt/pepper. Combine remaining ingredients, spoon evenly over fillets. Bake for 10-15 minutes or until fish flakes at thickest part. This may vary, so check the thickest portion and be very careful not to overcook.
8oz of creme fraiche
3 Tbsp. dijon uustard
1 Tbsp. of whole grain mustard
2 Tbsp. minced shallots
2 Tsp. of drained capers
Making it happen:
Pre-heat oven to 425 degrees. Pat the fillets dry. Lay, skin side down, on a sheet pan or ovenproof baking dish. Sprinkle with salt/pepper. Combine remaining ingredients, spoon evenly over fillets. Bake for 10-15 minutes or until fish flakes at thickest part. This may vary, so check the thickest portion and be very careful not to overcook.
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