This roasted fish dish is so simple and yet tastes so elegant. Topped with a mustard crème fraiche sauce, speckled with bits of capers and shallots.
It is fishing time again! Lee brought home some beautiful trout fillets this week, and this recipe complimented them beautifully. But you could also use this recipe with any another thin fish, such as red snapper. This recipe is adapted from Ina Garten, so you know it’s perfect and barely needed any twists from me. I did add extra capers because I love them so much, and they give such a tangy, tart flavor to this dish.
I served this trout with my Honey Butter Roasted Carrots and Cold Lemony Spinach. It was the perfect, complete healthy meal for a summer’s night! And the carrots and fish cook at the same temperature, so you can put them in one oven together.
Baked Trout with Mustard Crème Fraiche Sauce
This simple, easy roasted fish dish tastes so delicious and is ready in just 10 minutes.
- 4 8-ounce fillets trout (can also use red snapper)
- 8 ounces crème fraiche
- 3 tablespoons dijon mustard
- 2 tablespoons capers drained
- 1 tablespoon whole-grain mustard
- 1/2 shallot minced
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Add fish to baking sheet, skin side down, and season generously with salt and pepper.
Combine crème fraiche, dijon mustard, whole-grain mustard, capers, shallot, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir well to combine.
Pour mixture evenly on top of fish, making sure fish is completely covered. Bake for 10 minutes, until fish flakes easily.
Serve immediately, spooning extra sauce over fish.
Adapted from Food Network / Ina Garten.