Saturday, November 28, 2009
Ina Garten's Mustard-Roasted Fish
Source: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten (New York: Clarkson/Potter, 2008), p. 136.
As I've mentioned before, this is one of my absolute favorite cookbooks (received last Christmas as a gift from my wonderful aunt). I had hesitated with this one because I tend to find cream sauces and the like too rich for my palate (and my digestive system). However, Ina Garten has yet to fail me, and since I ate rather conservatively for Thanksgiving, I figured--why not?
Well, the trick here folks is the crème fraîche. Don't get me wrong--low-calorie this dish is not. But the crème fraîche balances the mustard flavor perfectly so that it doesn't overwhelm the fish (she suggested snapper, I used tilapia) and it is much lighter than using traditional heavy cream or whipping cream. The fish almost poaches in the sauce, rather than roasts, so if you are looking for a crispy fish recipe, this is not it. The fish was, however, delightfully flaky and full of flavor of its own (not just mustard), and best of all--10 minutes to prep and cook (sans side dishes, of course). This is definitely a favorite recipe!