Mustard Roasted Snapper

Mustard Roasted Snapper
Cook / Prep Time: 25 min

Soft and delicate snapper with a velvety smooth sauce.  It’s a quick and delicious dish, you can substitute snapper with Cod, Halibut or Salmon. – Jen 

 

2 Red Snapper Filets (8 oz each)
4 oz Crème Fraiche
1.5 Tbsp Dijon mustard
1 Tbsp Grainy Dijon mustard
1  Shallot (minced)
2 tsp Capers (drained)

 

 
  • *Crème fraiche is made by combining: 2 Tbsp Buttermilk to 1 cup of Whipping cream, and letting it sit for 24hrs (on your counter) in a glass bowl. It should be covered by cheesecloth or saran wrap with a few tiny holes to keep any bugs out. The mixture will thicken over the 24 hrs to a consistency like sour cream or yogurt. After 24 hrs it should go in the fridge, and it will keep for about 2 weeks.
  • Preheat the oven to 425F.
  • Line an baking or corningware dish with parchment paper.
  • Place the snapper filets in the dish. Season the fish with salt and pepper.
  • Combine the crème fraiche with the mustards, shallot and capers. Spoon the sauce evenly over the fish making sure the fish is completely covered.
  • Bake the snapper in the baking dish for 10-15 mins.
  • Serve the snapper on the plate with the sauce.

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