Wait… what’s that about fish? Just getting your attention real quick with a picture of my niece Caroline playing in her miniature kitchen 🙂
As I mentioned in a previous post, I’m trying my hand at the pescatarian life. This recipe for baked salmon never fails, but I tend to fall in a major rut with it… fish at my house means salmon all the time, baked with lemon and butter and dill. I did attempt to liven things up this week with a recipe for roasted salmon with miso rice and ginger scallion vinaigrette, but by the time dinner rolled around I needed something quick and easy and chucked my plans for the no-fail mainstay.
That’s OK, because I have landed on another very simple way to cook white fish — of any kind. The recipe that follows is a dumbed-down, cheaper version of Ina Garten’s mustard-roasted fish, and it’s based on what I had in my fridge and a big filet of fresh snapper that my husband picked up at the store yesterday.
Easy Baked White Fish
- Any kind of white fish, cut into one big piece or smaller filets
- 1 cup sour cream
- 4 Tablespoons Dijon mustard
- 1/2 small onion, diced (or better yet, minced)
- Kosher salt and black pepper
- Preheat oven to to 425 degrees Fahrenheit.
- Place fish in a baking dish, pat dry, and season generously with salt and pepper.
- In a small mixing bowl, whisk together all ingredients + 1 teaspoons salt and 1/2 teaspoon black pepper.
- Pour the sauce over the fish!
- Bake, uncovered, between 10 and 15 minutes, depending on how your fish is cut. Will be nice and flaky when done.
Heave a beautiful evening.