So, I know I’ve been slacking on the blog lately and I’ll totally own up to it. I’m a bit behind schedule, but with Yoga Teacher Training over and everything finally submitted, I now have more time to dedicate to cooking and writing. I remember watching the episode where Ina makes her Roasted Fish with Mustard Sauce and I remember her saying that she got it from a person when she was in France. I don’t remember much else about it other than she said that the French like to cook easily and are usually inspired by what they find at the market. I decided I wanted to make this as it is easy to make – you simply just bake it in one dish. However, I did hit a bump along the way. I couldn’t find red snapper anywhere in the grocery stores. I had to opt for cod which is a mild-flavored white fish, but I think you could totally use tilapia in it’s place and it would be just as good. Side note: I also totally used frozen fish that I thawed, and it worked perfectly.

I was pretty hesitant about making this as I feel like there is an unwritten rule where fish and dairy just shouldn’t go together. However, there are times when I know that I’ve had it before. Mussels in cream sauce, lobster mac & cheese, crab dip – there are many times that I know I’ve had them together and liked it but just the sound of it is kind of of-putting. I proceeded ahead anyway. The base of the sauce is creme fraiche which is like the french version of cream cheese and kinda has a taste similar to sour cream. There is also two types of mustard, dijon (classic bougie mustard) and course ground or grainy mustard which add a horseradish-like spiciness. Then you just throw in some shallots, capers, salt and pepper and that’s it. Smear it on top of the fish an roast it.

OMG – IT’S SO GOOD! Seriously – this sauce is everything. I was amazed. It goes so well with the fish and literally anything else you serve it with that if you can, make extra. You won’t regret it. I’m already thinking of having this again. It’s almost elegant in a way that you could totally serve this as a meal for guests and would go great with and al fresco setting.

Something else it goes great with – roasted veg. This is Ina’s roasted vegetable so it counts towards the 92 fromĀ Back to Basics. Again, very easy and it cooks at the same temperature as the fish. So you can start the vegetables (since they take longer) while you prep the fish, then coordinate them to finish cooking at the same time and dinner is done. And let’s be honest here, the potatoes make it. they get toasted on the outside and are buttery on the inside and take to the mustard sauce and it ends up kinda being like a potato salad.

To go with this, I opted for Winc’s Funk Zone white blend. This wine is best served chilled and goes well with this dinner as it isn’t overpowering and cuts through the cream and mustard sauce very well. Not to mention, the label on the bottle is pretty cool to look at as well. If you’re looking for an all around, easy to drink white wine, this one is perfect. You don’t even need food to go with it. It would make a great sangria – note to self. If you want to try it, you can use my link here: and get a discount on your first order!

Print Recipe
Mustard Roasted Fish
From Back to Basics by Ina Garten, page 137
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Instructions
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
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Print Recipe
Oven-Roasted Vegetables
From Back to Basics by Ina Garten page 171
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425 degrees.
  2. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
  3. Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.
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