Mustard-roasted fish from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 136) by Ina Garten

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Notes about this recipe

  • dbuhler on June 24, 2024

    Because I forgot to make crème fraiche couple days ago I had to substitute sour cream. I did add a little bit of heavy cream to thin it out. I liked the flavor of this okay but it was a bit strong at times and I wonder if that had to do with the sour cream. I want to try it again with crème fraiche and see if that would tone down some of the sharp flavor of it. I used to talapia that was previously frozen because that's what I had on hand. The fish was very tender and flaky.

  • meginyeg on November 21, 2023

    This was really good. We all enjoyed it. Used sour cream instead of Creme fraiche.

  • Running_with_Wools on November 16, 2020

    This is easy, and delicious. I could eat this fish every week.

  • Lepa on November 30, 2019

    This is delicious. The sauce is lovely and the fish is perfectly tender. I broiled it for a couple of minutes at the end to brown the topping, as it seemed too white and runny when the fish was done. I served it with a plain rice pilaf, which was great with the tasty sauce.

  • anya_sf on March 15, 2018

    My family loves this recipe. I have made it with thawed frozen sole, folding the fillets in half to make them thicker, and it turns out great - makes a bland fish very tasty. It's so quick and easy too. Serve with rice or something similar to sop up the rich, flavorful sauce.

  • stef on October 05, 2016

    Instead of creme fraiche I used sour cream. Two adults loved it, one didn't. My fish could have been thicker

  • Laura on January 20, 2016

    Pg. 136. I made this with halibut and we enjoyed it. I loved how easy the prep was and it took almost no time to cook and was perfectly done in the time called for. I'd definitely make this again.

  • kayanelson on January 17, 2015

    I made this as an individual serving for myself and it turned out well. I did add more capers as suggested by another reviewer. I would make again.

  • Delys77 on April 15, 2013

    Pg. 136 For us this was just ok. The sauce could do with some more capers but was generally quite good, the challenge is that the fish doesn't brown so it remains a little bland despite the punchy sauce.

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