I'm a great believer in the virtues of fish. It's healthy, quick cooking, and so delicate tasting I can't see how anyone wouldn't love it. Since we eat a lot of it, I like to dramatically change up the way I cook it so we don't get bored. Fish in mustard sauce pops up in lots of cultures: India, Britain, France and Germany, just off the top of my head, and probably many more. It's a recurring staple in our lives, and brings us back to student days in London. One of the great things about it is that you can get it all ready and put the covered pan in the refrigerator until you're ready to cook.
Whitefish with Mustard Sauce
oven to 400
1 lb whitefish fillet ( I had the fishmonger remove the skin)
- Drizzle a little oil in the bottom of a baking dish and lay the fish on top.
juice of 1 lime (or lemon)
1 Tbsp stone ground Dijon mustard
2 heaping Tbsp capers, drained
2 heaping Tbsp snipped fresh chives (use parsley, or tarragon, if you don't have chives)
salt and fresh cracked pepper
- Whisk together the sauce in a small bowl. When you add the mustard and the lime to the cream it will thicken. Taste the sauce and adjust the seasoning if needed.
- Spread the sauce thickly over the fish.
- Bake for about 20 minutes, and then put the dish under the broiler until it's slightly browned and bubbling.
- Sprinkle a few more chives across the top.
Here's some other summer fish ideas:
Roberta's Fish (baked in parchment with herbs and lemon)
Grilled Halibut with Citrus Salsa
Grilled Salmon with Chunky Cherry Tomato Salsa
Shrimp and Mint Summer Rolls