We had friends for dinner Saturday, and it was fun and delicious: snapper with a mustard sauce, rice, peas, salad (with homemade garlic croutons), and Mom's peach pie. Which was almost a disaster because the peaches were mealy and tasteless (due to refrigeration at the store, gardening friends say). I'd already made and blind-baked the crust, and had the topping ready. Taste buds primed, I improvised with half Publix frozen peaches and half fresh raspberries. This peach melba combination is irresistible.
Mary gave me Ina Garten's Back to Basics, where I found this recipe:
Ina Garten's Mustard-roasted fish
I'll write it here too, the way I made it for six:
Take 2 pounds of snapper fillet and cut into six fillets. You can leave the skin on or not.
Cut a parchment circle to fit the bottom of a large casserole dish.
Place the fish, skin side down, on the parchment. Sprinkle with salt and pepper.
Mix 16 ounces creme fraiche, 6 T. Dijon mustard, 2 T. whole-grain mustard, 1/4 C. minced shallots, and 4 t. drained capers. (I think I used more.)
Pour it on top of the fish. This makes more sauce than Ina's recipe, but I did it because that's how much creme fraiche I had. The sauce is delicious.
Bake at 425° until the thickest part of the fish flakes. It took 15 minutes.
