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

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

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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

  • 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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