Bluefish with Mustard Sauce and chives is a classic New England style baked fish recipe with tons of flavor and a pretty garnish of fresh chives!
bluefish with mustard sauce is an old favorite of ours
I think we first came across the recipe in a British country cookbook that became our bible when we were in London for a year right after college. It’s tangy, a little out of the ordinary, and a good way to get beyond a broiled salmon rut. We’re all supposed to be eating more fish, but for our own health and the health of the oceans we need to eat a broader variety of species. If you aren’t adventurous you can use haddock, cod, tilapia or snapper.
what is bluefish?
Bluefish is a delicious Atlantic fish with flakey white flesh. The flavor is mild but assertive enough to stand up to a nice mustard sauce.
It’s sustainable and affordable, a great boon when it comes to fish these days.
what you’ll need:
- mustard ~ two kinds for the perfect balance of flavor.
- shallots ~ for a gentle onion flavor
- capers ~ for a little briny kick.
- fresh lemon
- creme fraiche
- fresh chives
This healthy meal is ready in minutes, all you need to do is blend the sauce ingredients, slather on the fish, and bake!
how to bake bluefish
- Preheat your oven to 425f. Give it time to come up to temperature.
- Bake the fish until it flakes (about 15 minutes.) You can check this with a fork, just give it a prod, the flesh should separate in opaque white sheets. If it is still holding together and translucent, bake for a little longer.
- I always pop my fish under the broiler at the very end for some color and that wonderful sizzle. The sauce melts into the fish and creates a lovely effect.
chives make the perfect garnish
Next time you’re tempted to bake up some fish with a little butter and a squeeze of lemon, try this instead. You’ll swear you’re in the cozy back booth at the Hare and Hounds with a pint of stout and a good football match on the telly.
more easy fish dinners to try
- Classic New England Fish Pie
- Creamy Lemon Dill Salmon
- Whitefish with Cherry Salsa
- Roasted Halibut with Tomatoes, Peppers, and Olives
Bluefish with Mustard Sauce and chives
- 2 bluefish filets, about 1/2 pound each
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp creamy Dijon mustard
- 1 large shallot, peeled and finely minced
- 1 Tbsp capers
- zest and juice of 1 lemon
- 1/2 cup creme fraiche
- 2 Tbsp minced, fresh! chives
- Preheat the oven to 425F
- Whisk the sauce ingredients together and add salt and pepper to taste. Adjust any of the other ingredients to your liking.
- Arrange the fish in a shallow casserole and spread the sauce over them. Bake until the fish flakes, about 15-20 minutes.
- Serve right away, showered with the chives.
Questions and Reviews
Delicious Meal! This sauce is magnificent. It has all of my favourite flavours ‘horseradishy-mustards’ and grainy mustard textures plus lemony-capered-shallots! Just great cooking with tasty ingredients! I didn’t have Creme-Fraiche so just added thickened (heavy) cream and I just loved the result! Thanks again for giving me inspiration!
How absolutely delicious this sounds and looks although, we fear, we have few, if any, culinary skills ourselves. But you are so right when you say that we should all eat more fish, and in more variety. The fish stocks in the North Sea are, apparently, at an all time low.
We are delighted to have discovered your eclectic blog which, reading back, includes some most interesting and fascinating posts. And, we see, you once spent time in London – clearly in the Hare and Hounds!!