Best 3 Mustard Roasted Fish Recipes
**Mustard Roasted Fish: A Culinary Delight**
Indulge in the delectable flavors of mustard roasted fish, a culinary masterpiece that tantalizes the taste buds with its perfect balance of tangy mustard, aromatic herbs, and succulent fish. This dish is a symphony of flavors, with the tangy mustard providing a piquant kick that is beautifully complemented by the fragrant herbs and the tender, flaky fish. TheMustard Roasted Fish recipe is a culinary masterpiece that combines the tangy flavor of mustard with the delicate taste of fish. It is an easy-to-make dish that is perfect for a weeknight meal or a special occasion. The recipe includes instructions for roasting the fish in the oven or on the grill.
Alongside the classic Mustard Roasted Fish recipe, the article also offers variations to cater to diverse preferences. For those who enjoy a crispy outer layer, the Mustard Roasted Fish with Crispy Skin recipe provides detailed instructions for achieving that perfect crunch. For a more vibrant and flavorful experience, try the Mustard Roasted Fish with Roasted Vegetables recipe, which incorporates a medley of colorful vegetables roasted to perfection.
If you prefer a lighter, healthier option, the Mustard Roasted Fish with Lemon and Herbs recipe utilizes lemon and a selection of herbs to create a refreshing and aromatic dish. And for those who love their fish extra saucy, the Mustard Roasted Fish with Creamy Mustard Sauce recipe delivers a rich and luscious sauce that takes the flavor experience to new heights.
With its array of variations, the Mustard Roasted Fish article offers something for every palate. From the classic tangy mustard flavor to the crispy skin, roasted vegetables, zesty lemon and herbs, and creamy mustard sauce, these recipes will satisfy even the most discerning foodie.
ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.
This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!
Provided by LifeIsGood
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
- Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
- Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
- 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 your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
- Serve the fish fillets with the sauce from the pan spooned over the top.
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 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.
SLOW-ROASTED FISH WITH MUSTARD AND DILL
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven? It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him. The experiment worked beautifully. A week later, to serve with Portuguese white wines, I had the opportunity for an encore. This time it was a two-pound porgy, and again, after exactly an hour, the bone lifted easily from the perfectly cooked, moist and silken flesh. Lemon, ginger, mustard and herbs brought it into harmony with the wines.
Provided by Florence Fabricant
Categories dinner, for two, roasts, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture.
- Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.
- Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat.
- When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 1434 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose a sturdy white fish: Cod, halibut, or tilapia are all good choices. They will hold up well to the roasting process and won't fall apart.
- Make sure your fish is fresh: The fresher the fish, the better it will taste. Look for fish that is bright and shiny, with no off odors.
- Use a good quality mustard: The mustard is the key flavor in this recipe, so make sure you use a good quality one. Dijon mustard is a good choice, but you can also use yellow mustard or brown mustard.
- Don't overcook the fish: Fish cooks quickly, so it's important not to overcook it. Cook the fish until it is opaque and flakes easily with a fork.
- Serve the fish immediately: Roasted fish is best served immediately, while it is still hot and flaky.
Conclusion:
Mustard roasted fish is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Serve it with your favorite sides, such as roasted vegetables, rice, or potatoes.
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