Mustard roasted fish, garlic rosemary potatoes, and broccolini

If "Condiments-Anonymous" existed, I would have to join.  And be their flagship member.  My fridge is packed with mayonnaises, sauces, mustards, sour cream, hot sauces, tarter sauces, ketchups.  Sometimes, the protein in the dish I am cooking is just a vehicle for the delicious condiments I put on it! 

This Barefoot Contessa recipe (which she got from a Parisian friend) is magnificent because it is is easy, fast, completely delicious, and it lets me use 3 different kinds of mustard! (although you can get by with 2)

There really is fish under there!

I used Red Snapper fillets for this recipe, but you can use any fish you like (or even chicken).   Put the fish fillets on a parchment or foil lined sheet, and season well with kosher salt and pepper

For the sauce you'll need either Creme Fraiche (I buy it at Wegmans, but you could use sour cream instead), a standard Dijon mustard, a Whole grain mustard (with the whole mustard seeds in it), capers, and shallots.   The creme fraiche isn't supposed to separate during cooking, but I've used sour creme and the end result is just as delicious.  I also add a 3rd country style dijon, because my family has ordered me to use up some of the dozens of condiments crowding the fridge so there will be room for the milk and other necessities, which are currently stored in the garage fridge due to over-crowding in the kitchen fridge

Cover the fish with the sauce, and  bake in a 425 degree oven for 10 to 15 minutes, depending on thickness of the fish.  Don't overcook--you want it to be just cooked through. 

I served the fish with simple garlic rosemary roasted potatoes. These take about an hour to cook, so be sure to start them well ahead of the fish.  Cut the potatoes into chunks, toss them well with olive oil, garlic, rosemary, salt and pepper

Make sure to flip the potatoes about ever 20 minutes while cooking so they get all nice and evenly crispy

Broccolini is so delicious, and a bit more elegant than regular broccoli.  I blanch the stalks in salted boiling water for 2  minutes, then quickly immerse them in an ice water bath to halt the cooking.  This also makes them a gorgeous, bright green.  Drain them  on paper towels, then saute the stalks for a few minutes in some butter, olive oil, and shallots.  Don't over- saute...they should still be crispy.  Just heat them through.  I also like to drizzle them with balsamic glaze, which I buy at Wegmans.  You can also drizzle with a bit of fresh lemon juice

Here are the recipes:

Mustard-roasted fish:

4 (8-ounce) fish fillets (red snapper, grouper, or similar)

kosher salt and fresh ground black pepper

8 ounces creme fraiche (or sour cream)

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons minced shallots

2 teaspoons drained capers

Preheat oven to 425 degrees

Line a sheet pan with parchment paper or foil, or use an ovenproof baking dish

Put fish fillets skin side down and sprinkle with salt and pepper

Combine creme fraiche, mustards, shallots, capers, 1 teaspoon salt and 1/2 teaspoon pepper in small bowl.  Spoon over fish fillets, making sure to cover the fish

Bake for 10 to 15 minutes, depending on the thickness of the fish.  Don't overcook. The fish will  flake easily at it's thickest part when it's done.

Serve hot with sauce from pan on top

Garlic-Rosemany roasted potatoes:

Preheat oven to 400 degrees

Cut 2 pounds red potatoes into 1 to 2 inch chunks (don't peel first)

Toss with 1/4 cup olive oil, 5 minced garlic cloves, and 2 tablespoons minced rosemary.  Season with salt and pepper

Spread out on baking sheet and bake for 50 minutes to an hour.  Flip potatoes with spatula about every 20 minutes to ensure even browning and crispiness

Broccolini:

Blanch  broccolini in salted, boiling water for 2 to 3 minutes.  Drain and immerse in ice water bath to stop cooking.  Drain on paper towels.

Saute in pan with a bit of butter, olive oil and minced shallots for a few minutes.  You want the brocclini to be evenly heated through, but still crispy.  Sprinkle with salt and pepper (or Adoro), and drizzle with balsamic glaze or fresh lemon juice

Now get thyself to a CA meeting immediately!