Monday, May 3, 2010

Now we're cooking - Mustard Roasted fish

Oh Ina Garten, while I hate your new show, your recipes continue to rock. This weekend I had a hankering for fish but my fish knowledge is somewhat limited. I was leafing through the Barefoot Contessa Back to Basics Cookbook and came across her Mustard Roasted Fish recipe and realized how easy it is to adapt to a low-salt/low-fat diet. The recipe requires no salt and you can easily replace the creme fraiche with low-fat sour cream. Easy.

Here's my version

1 8 oz white fish filet (like red snapper, mahi mahi, tilapia)
1/2 cup of lowfat sour cream
1 teaspoon drained capers
1 tablespoon Dijon mustard
1 tablespoon coarse grain mustard
pinch of pepper

Law the fish filet in a glass baking dish. Mix everything in a bowl. Spread on top of the fish so that hte fish is completely covered in the sour cream mixture. Bake at 350 degrees for 10 to 15 minutes depending on the fish and thickness. For a relatively thin, light fish like tilapia, it will be 10, for something thicker and "meatier" like mahi mahi, it will be 15.

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