Bob Morrissey's Favorite Rock Fish Recipe
Submitted by Martha Morrissey
1. Four mild white-fleshed fish fillets, such as black rockfish
or Alaskan red snapper (6 - 8 ounces each).
2. Kosher salt, plus 1 teaspoon for the sauce.
3. Freshly ground black pepper, plus ½ teaspoon for the
4. 2 to 3 medium shallots.
5. 1 to 2 teaspoons capers.
6. 8 ounces crème fraiche.
7. 1 tablespoon water.
8. 2 tablespoons Dijon-style mustard.
9. 1 table spoon whole-grain mustard.
1. Preheat oven to 425 degrees. Line a rimmed baking sheet with
parchment paper, or have a baking dish large enough to hold the
fish in a single layer (the fillets can overlap slightly).
2. Season the fillets lightly on both sides with salt and pepper.
Place skin side down on the sheet (or in the dish).
3. Mince the shallots (to yield 2 tablespoons) and drain the
capers; place both in a medium bowl, add the crème fraiche,
the water, both the mustards, 1 teaspoon salt and ½ teaspoon
pepper - stir to combine.
4. Spoon the sauce over the fillets, making sure the fish is
completely covered. Bake for 10 to 15 minutes, until barely cooked
5. Serve hot or at room temperature, with sauce from the pan
(or dish) spooned over the top.
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