Then do I have the recipe that will change your opinion AND your life!
I think I've mentioned this before, but I'm part of the best book club ever. It's more of a dinner and social club than an actual book club. We always pick a book and 3 out of the 9 of us read the book and then we discuss it for 2-3 minutes when we get together once a month.
I look forward to my book club and wish I spent more time with these girls. And I always look forward to the food. I mean, these girls have mad skills in the kitchen. No tuna casserole for this group. Last week Marina, who is a lawyer and has the most beautiful 1 1/4 year old girl you've ever seen, made the following for dinner and I day dreamed of eating it again the minute I got home that night.
As part of our dinner group I made it on Saturday and took it over to dine with our friends. My one friend was incredibly leery about eating grouper. I don't think she knew what it was, just that it didn't sound appetizing. But my, my, my, did she ever clean her plate. I think she even licked it before putting it in the dishwasher. (Or was that me that did that?)
Without further ado...
Mustard Roasted Fish, by the Barefoot Contessa (of which I own 4 of her 6 cookbooks)
4 (8 oz) fish fillets such as red snapper (I used grouper, just like Marina)
Kosher salt and freshly ground black pepper
8 oz creme fraiche
3 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tbsp minced shallots
2 tsp drained capers
Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Like Marina, I served this with roasted fingerling potatoes, asparagus, fennel and green beans. Just tossed them all with olive oil, kosher salt and pepper and roasted them at 425. I also served a salad of red pepper, avocado, cucumber and tomatoes tossed with some salad dressing I had in the fridge. Best meal I'd had in...well, since book club!
Next weekend I'm going to do something wild and crazy with beets!!