Bobs Baked Fish In Mustard Sauce Food

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MUSTARD-ROASTED FISH



Mustard-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 (8-ounce) fish fillets such as red snapper
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

Steps:

  • 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.

BAKED FISH WITH MUSTARD MARINADE



Baked Fish With Mustard Marinade image

This is a quick and easy recipe. It can be served as an everyday kind of meal or as the main course of an elaborate and elegant dinner. From the Moosewood Restaraunt Low-Fat Favorites Cookbook. Prep time includes marinating time. This is an English recipe.

Provided by Sharon123

Categories     European

Time 45m

Yield 4-6 portions

Number Of Ingredients 7

1 1/2 lbs haddock or 1 1/2 lbs other firm white fish fillets
1/4 cup smooth or coarse Dijon mustard
1/3 cup fresh lemon juice
1/2 teaspoon dried thyme
1 -2 teaspoon prepared horseradish
2 teaspoons lemon zest, grated
1/4 teaspoon ground black pepper

Steps:

  • Rinse and dry the fish fillets and place them, skin side down, in a lightly oiled baking pan.
  • Whisk the marinade ingredients together in a mixing bowl or whirl them in a blender or small food processor.
  • Pour the marinade over the fish, turning the fillets to coat both sides.
  • Set aside in the refrigerator for 20 to 60 minutes.
  • Preheat the oven to 400*.
  • Place the baking dish, uncovered, in the oven and bake for 10 to 15 minutes, or until the fish is tender and flakes easily with a fork.

Nutrition Facts : Calories 156.2, Fat 1.8, SaturatedFat 0.3, Cholesterol 73.1, Sodium 272.7, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 31.1

BAKED FISH IN MAYONNAISE AND MUSTARD



Baked Fish in Mayonnaise and Mustard image

An old recipe I have in my fish collection that's simple, fast and tasty. I've also used this with Walleye and Bass fillets.

Provided by Chuck in Killbuck

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb haddock
3 tablespoons mayonnaise
1 teaspoon dry mustard
1/2 cup onion, chopped
1 dash cayenne
1/8 teaspoon dill weed

Steps:

  • Preheat oven to 400°.
  • Place fish in lightly greased shallow baking dish.
  • Stir mayonnaise, mustard, onion, cayenne and dill weed in a small bowl until blended.
  • Spread mixture on the fish.
  • Bake at 400°F for approx 20 minutes or until fish flakes easy with a fork.

ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.



Roasted Fish in a Mustard Sauce - Barefoot Contessa. image

This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!

Provided by LifeIsGood

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (8 ounce) fish fillets, such as red snapper
kosher salt & freshly ground black pepper
8 ounces creme fraiche (found in the dairy section)
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons shallots, minced
2 teaspoons capers, drained
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
  • Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
  • Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
  • 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 your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
  • Serve the fish fillets with the sauce from the pan spooned over the top.

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