Mustard-Roasted Snapper

4 to 6
30 min

The MOST delicious tender, flaky fillets of oven roasted Snapper in a creamy crème fraîche Dijon mustard sauce. Mustard-Roasted Snapper is an easy dinner recipe that is ready in just 30 minutes! Serve with Jasmine or Basmati rice and your favorite veggies for a healthy complete meal.

This is a recipe of The Barefoot Contessa’s, Mustard Roasted Fish, that I’ve making for 12 years now. Every single time I make it, it turns out absolutely delicious!!! It’s a recipe that I can rely on to turn out exactly how I want it to each time I prepare it. That being said, it makes it perfect for when you are serving guests or for someone that you want to impress with your culinary skills. It’s a comforting dish while at the same time light feeling. I love to serve it with rice and lots of vegetables on the side.

For some, buying a whole fish fillet might be intimidating but I promise you it is so easy to make. If you don’t have a scale at home, you can ask the fish monger to cut the large fillet for you into 4-6 (8 ounce) fillets. In this recipe you can roast the fish with the skin-on or skinless. I always prefer the fish with the skin-on because it adds more flavor to the flesh as it’s being cooked and keeps it moist.

Crème Fraîche is a thick cultured cream with a nutty flavor. In French it literally means “fresh cream” and is similar to North American sour cream or Mexican crema fresca. Crème fraîche is less sour than sour cream and has a higher fat content. It’s the perfect base in this creamy Dijon sauce and pairs very well with any roasted fish. In North America you can find it in you specialty cheese section at your local grocer.

INGREDIENTS TO MAKE MUSTARD-ROASTED SNAPPER

  • Fish fillets such as red or yellow-tail snapper, branzino, striped bass, or tilapia skin-on or skinless
  • Crème fraîche
  • Dijon mustard
  • Whole-grain mustard
  • Shallots, minced
  • Capers, drained
  • Salt and ground black pepper
Yellow-Tail Snapper
Find Crème Fraîche in the Deli’s specialty cheese section
Capers, Dijon, Whole-Grain Mustard, Shallots

HOW TO MAKE MUSTARD-ROASTED SNAPPER

  • Preheat the oven to 425°F.
  • Line a baking sheet pan with parchment paper or use a large baking dish.
  • If the fish has the skin-on, place the fish fillets flesh side up on the sheet pan.
  • Sprinkle the fish with salt and ground black pepper.
  • In a small bowl, whisk together the crème fraîche, Dijon, whole-grain mustard, minced shallots, capers, 1 tsp salt, and ½ tsp ground black pepper.
  • Completely cover the fish with a thin coating of the mustard mixture.
  • Bake for 15-25 minutes or more depending on the thickness of the fish.
  • The fish will flake in the thickest part when cooked.
  • Be careful not to overcook!

OTHER DELICIOUS FISH AND SEAFOOD RECIPES TO TRY:

  • Lemon Parsley Mahi Mahi
  • Blackened Tilapia
  • Pan Seared Salmon with Cherry Tomatoes
  • Maple-Barbecue Salmon (Oven or Grill)
  • Sheet Pan Salmon with Broccolini and Baby Potatoes
  • Crab Rangoon
  • Keto Coconut Shrimp
Mustard-Roasted Snapper is delicious served with Jasmine or Basmati rice and green beans.

Recipe details

  • 4  to 6
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 4-6 (8 oz) white firm fish fillets such as red or yellow-tail snapper, branzino, striped bass, or tilapia skin-on or skinless
  • 1 cup (8 oz) crème fraîche
  • 3 Tbsps Dijon mustard
  • 1 Tbsp whole-grain mustard
  • 2 Tbsp shallots, minced
  • 3-4 tsp capers, drained
  • Salt and ground black pepper

Instructions


Preheat the oven to 425°F. Line a baking sheet pan with parchment paper or use a large baking dish.
If the fish has the skin-on, place the fish fillets flesh side up on the sheet pan. Sprinkle the fish with salt and ground black pepper.
In a small bowl, whisk together the crème fraîche, Dijon, whole-grain mustard, minced shallots, capers, 1 tsp salt, and ½ tsp ground black pepper.
Completely cover the fish with a thin coating of the mustard mixture.
Bake for 15-25 minutes or more depending on the thickness of the fish. The fish will flake in the thickest part when cooked. Be careful not to overcook! (This recipe is modified and adapted from The Barefoot Contessa).

The Grove Bend Kitchen
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