Ina Garten made sure to include this quick dish in her new
Back to Basics
cookbook, she says, because "everyone who tastes it goes home and makes it the next day."
We feel that way about a lot of her recipes, as her cooking remains straightforward and accessible. The Contessa was delighted to tell us that she got the recipe from the coat-check girl at the hair salon she uses in Paris.
Serve with oven-roasted vegetables, such as fennel, green beans or tomatoes.
4 skin-on mild white-fleshed fish fillets, such as black rockfish or Alaskan red snapper (6 to 8 ounces each)
Kosher salt, plus 1 teaspoon for the sauce
Fresh ground black pepper, plus 1/2 teaspoon for the sauce
2 to 3 medium shallots
1 to 2 teaspoons capers
8 ounces creme fraiche
1 tablespoon water
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment, or use a baking dish big enough to hold the fish in a single layer (or overlap slightly).
2. Season the fillets lightly on both sides with salt and pepper. Place them skin side down in the dish.
3. Mince the shallots (to yield 2 tablespoons) and drain the capers; place both in a bowl; add the creme fraiche, both of the mustards, 1 teaspoon salt and 1/2 teaspoon pepper, stirring to combine.
4. Spoon the sauce over the fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, until it is just barely cooked through.
5. Serve hot or at room temperature, with sauce spooned over the top.
Adapted from Barefoot Contessa: Back to Basics (Clarkson Potter, 2008).