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

  • shallots
  • capers
  • crème fraîche
  • Dijon mustard
  • red snapper
  • whole grain mustard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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