Baked Whitefish with Mustard Sauce
Baked Whitefish with Mustard Sauce ~ fish fillets baking up in a zesty but comforting cream sauce is a quick and delicious 30 minute meal.
Servings: 2
Equipment
- casserole dish
Ingredients
- 1 lb whitefish fillet, I had the fishmonger remove the skin
- olive oil
sauce
- 1/2 cup heavy cream
- juice of 1 lime, or lemon
- 1 Tbsp stone ground Dijon mustard
- 2 heaping Tbsp capers, drained
- 2 heaping Tbsp snipped fresh chives, use parsley, or tarragon, if you don't have chives
- salt and fresh cracked pepper
Instructions
- Preheat oven to 400F
- Drizzle a little oil in the bottom of a baking dish and lay the fish on top.
- Whisk together the sauce in a small bowl. When you add the mustard and the lime to the cream it will thicken. Taste the sauce and adjust the seasoning if needed.
- Spread the sauce thickly over the fish.
- Bake for about 20 minutes, and then put the dish under the broiler until it's slightly browned and bubbling.
- Sprinkle a few more chives across the top.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.