A few years ago, while on our annual summer vacation in OCNJ, we had dinner at a little seafood restaurant on the bay in Somers Point. It’s not a fancy restaurant, kind of a shack, but there’s always a crowd of people waiting outside for their turn at a table and a chance to enjoy one of the many seafood dishes they offer. One of their menu choices is fish with a choice of sauces…lemon wine, butter or Dijon sauce, to name a few. My daughter-in-law ordered the tilapia in a Dijon sauce. OMG! It was so good. I had to find a recipe for this fish!! And I did.

I love fish, but I don’t make it often enough. I don’t know why…because every time I make this mustard roasted fish, and taste how good it is, well…you’ll see. It’s so easy to make, but fancy enough to serve for a special dinner! My oldest son made this meal for his wife on Valentines Day a few years ago and it was a big hit! (I love it when my boys cook.) So, try it…you’ll like it!

Mustard Roasted Tilapia

Serves 4

Ingredients:

4 (8-ounce) fish fillets such as tilapia or red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Directions
Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper or use an ovenproof baking dish. Place the fish fillets skin side down on the sheet pan. (I used filets that were skinless). Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Recipe from Ina Garten