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Mustard-Roasted Fish Recipe

Mustard-Roasted Fish

Ina Garten

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Fast and Fabulous

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (256)

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Average Rating:

Total Reviews: 256

Showing 1-10 of 256

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  • on April 25, 2012

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    Love this recipe. We make it regularly and enjoy each bite

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  • on March 22, 2012

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    Fast, easy and SO GOOOD!!!!!! I would eat anything with this sauce!!!

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  • on March 11, 2012

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    Although I won't try to add anything about how tasty this fish is, as it has already been said, I would add that you can make it even better by making your own creme fraiche. Just be sure to make it the day before you plan to use it. It is a lot cheaper and better than store-bought!
    See Homemade Creme Fraiche, on this site, by Emeril. You will only need 2 tablespoons of the buttermilk. I just use the rest by making ranch dressing (with a purchased buttermilk ranch dressing mix.

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  • on February 28, 2012

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    I am not a huge fish fan but am trying to eat more of it. I love Ina's recipes and this one was delicious and simple to make. The red snapper ( which i have never cooked before was a little expensive but so good and i had enough for lunch the next day. I served it with oven roasted potatoes and grilled asparagus and it was a wonderful meal. Thanks Ina!

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  • on February 22, 2012

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    Roasted some root veggies with this recipe, and the fish came out super delicious. I love shallots so I added more than the recipe called for and lightly salted/peppered the fish because I saw more salt was called for in the creme fraiche mixture. Super quick and easy recipe! Thanks Ina!

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  • on February 19, 2012

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    I had some snapper that we had caught in the Gulf and this worked out fantastic with some roasted veggies. I heated up some extra of the creme fr. sauce, and glazed the veggies. quick and yummy.
    my fillets did not have the skin so I put a light coat of evoo on the pan that I roasted them on so they would not stick. came out perfect. Thank you Ina

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  • on February 12, 2012

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    Mixed reviews but may try again. It was too salty and I should have known better given experience with Ina’s recipes. I love Ina and make her recipes the most. This is why I know she is a bit heavy on the salt for my taste. The capers add salt and I should have known to go with my instinct to lightly salt versus her suggestion to “sprinkle generously” with salt and pepper. I may give it another try but I am also not sure that I cared for the crème fresh. I may go back my Ina favorite of Easy Sole Meuniere.

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  • on February 11, 2012

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    fish is delicious....my way. i used sour cream (lite instead of creme freche with fresh dill added to the ingredients. i also used salmon in place of snapper. since dijon mustard and capers were enough, i did not salt the fish.
    oh, and instead of shallots, i grated 1/4 of an onion into the sauce.
    this would be great on any strong tasting fish or even as a side dipping sauce for fish canapes.

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  • on February 07, 2012

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    The sauce was excellent - very tasty. I had a big problem with the fish though...I had a large piece of Atlantic White Fish...during baking it produced lots of water and cooked very slowly. I had to cook it for over 45 minutes and eventually broil it to dry it out and get close to flakyness. Has anyone had this issue? I want to make this recipe again because it's so tasty but an nervous about the same wet experience.

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  • on February 05, 2012

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    This was not only delicious but easy! My husband and kids loved it! Another great Ina recipe!!!

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