Ina Garten Mustard Roasted Fish
This recipe features firm white fish fillets—typically halibut, cod, or grouper—coated in a tangy mustard sauce made with Dijon mustard, whole-grain mustard, crème fraîche, and fresh herbs, then roasted in the oven. The result is moist, tender fish with a golden, flavorful topping that pairs well with vegetables, grains, or salad.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
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4 (8-ounce) white fish fillets (halibut, cod, snapper, or grouper)
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Kosher salt and freshly ground black pepper
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8 ounces crème fraîche (or sour cream if needed)
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3 tablespoons Dijon mustard
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1 tablespoon whole-grain mustard
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2 tablespoons minced shallots
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2 teaspoons capers, drained
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1 tablespoon fresh dill, chopped (optional)
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Lemon wedges, for serving
Instructions
Step 1: Preheat the Oven
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly grease a baking dish.
Step 2: Season the Fish
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Place the fish fillets on the baking sheet, skin side down if applicable.
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Season generously with kosher salt and freshly ground pepper.
Step 3: Prepare the Mustard Sauce
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In a bowl, mix together the crème fraîche, Dijon mustard, whole-grain mustard, shallots, capers, and optional dill.
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Stir until smooth and well combined.
Step 4: Top the Fish with the Sauce
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Spoon the mustard mixture evenly over the top of each fillet, spreading to coat.
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Make sure each piece is fully covered—this helps keep the fish moist.
Step 5: Bake Until Tender and Golden
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Bake for 10 to 15 minutes, depending on the thickness of the fish.
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The fish is done when it flakes easily with a fork and the sauce is bubbly and slightly golden on top.
Step 6: Serve and Enjoy
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Transfer to plates and serve with lemon wedges.
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Pair with steamed vegetables, roasted potatoes, or a simple arugula salad.