Last night I decided to whip out Barefoot Contessa's "Back to Basics," her latest cookbook. As it was a weeknight and my back is 75 years old, I decided to try one of her simpler concoctions: Mustard Roasted Fish. She calls for creme fraiche, which I didn't have so I used Greek yogurt instead; this worked JUST fine.
Tonight I'm hoping to have time to make Ina's mustard roasted potatoes, from "Barefoot Contessa at Home." I almost convinced my dad to make these on Christmas, but he changed his mind at the last second, so I haven't tried these yet. But I don't see how I can go wrong with them.
I worried that making these two items together might result in a little mustard overload, but it is convenient to have two dishes use the same oven temperature as well as many of the same ingredients.
I also feel the need to note that Ina is VERY specific in her new cookbook about the importance of the correct salt in recipes; when she says kosher she MEANS kosher.
Mustard Roasted Fish
Barefoot Contessa Back to Basics
Ina Garten
4 8-ounce fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain Dijon mustard
2 tablespoons minced shallots
1-2 teaspoons dried capers
Preheat oven to 425 degrees.
Line a sheet pan with parchment paper, or prepare a baking dish. Place the fish skin side down on the baking sheet and season both sides with salt and pepper.
Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Mustard Roasted Potatoes
Barefoot Contessa at Home
Ina Garten
2.5 pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together.
Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.
