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Bluefish with Mustard Sauce and blooming chives

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Bluefish with Mustard Sauce and chives ~ a classic New England style baked fish recipe with tons of flavor and a garnish of fresh chives!

The blooming chives in the pot on the front porch inspired tonight’s dinner…

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.

image source: Livestrong

Bluefish is a relatively oily, strongly flavored fish so it stands up to the assertive flavors of this sauce.  It consists of a mixture of mustard, shallots, capers, lemon, creme fraiche (or sour cream), salt and pepper

Bake the fish untill it flakes. (about 15 minutes at 425)  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.

Sprinkle with fresh chives!

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.

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3.8 from 5 votes

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.

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  • Reply
    February 6, 2020 at 10:47 pm

    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!

  • Reply
    Jane and Lance Hattatt
    June 4, 2011 at 11:49 am

    Hello Sue:
    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!!