I’ve been on an unplanned blogging hiatus for the past month, slowly filling up my camera and biding my time until I had a chance to sit down and finally get down to business. Happily, my night classes are over for the moment (hooray!), so I finally get to blog without a nagging little voice in my head reminding me that I really need to finish my homework.
Sometimes when I’m posting I struggle to find good pictures of certain dishes because alas, not everything is photogenic in proportion to its deliciousness; Mustard Roasted Fish being a prime example. The recipe is here and is from Ina Garten. Although she rivals Paula Deen in lavish and sometimes gratuitous use of butter, I can’t remember ever having made a bad recipe from her and this one is no exception.
Creme fraiche is 40% milk fat which is why it is so good. It’s not available everywhere so if you have a hard time finding it you could substitute full fat sour cream or full fat Greek yogurt. My parents actually make their own but they’re hard core foodies that way.
If a recipe calls for white fish, I always end up using tilapia. It thaws quickly and has a really neutral flavour; you can’t go wrong.
Capers, green onions, Dijon mustard and grainy mustard. I always drive The Husband mad because I always have 4-5 kinds of mustard in the fridge at one time but they come in handy in recipes like this.
All mixed up together.
Poured over the fish and ready for the oven.
You’ll know it’s ready when your kitchen smells amazing and the fish flakes easily with a fork.
Unfortunately once plated it’s not as pretty looking but it tastes amazing. The green onions and the capers did a good job of cutting through the richness of the creme fraiche and the mustards paired perfectly with the fish.
