Bobs Baked Fish In Mustard Sauce Food

MUSTARD-ROASTED FISH

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

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.

BAKED FISH IN MAYONNAISE AND MUSTARD

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.

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.