Mustard Roasted Fish Is the Weeknight Dinner That Feels Fancy but Is So Easy

When it comes to easy weeknight dinners that feel a little elevated, mustard-roasted fish deserves a spot in your recipe rotation. This dish takes minimal prep, uses only a few ingredients, and turns ordinary fish into something creamy, tangy, and restaurant-worthy. Even better? It’s all baked on a single pan and ready in about 20 minutes.

Why This Recipe Works

The creamy mustard sauce is the real star here it combines creme fraiche, Dijon, whole-grain mustard, capers, and shallots into a bold, French-inspired topping that keeps the fish moist and flavorful as it roasts. It’s perfect for mild white fish like red snapper, cod, or halibut, but works just as well with salmon if that’s what you have on hand.

And while this recipe feels indulgent, it’s surprisingly balanced fish is high in lean protein and omega-3 fatty acids, and the sauce though rich is portioned lightly per serving. Serve it with steamed greens or roasted veggies for a complete, nutrient-rich meal.

Ingredients

• 4 fish fillets (about 8 ounces each), such as red snapper

• Kosher salt and freshly ground black pepper

• 8 ounces crème fraîche

• 3 tablespoons Dijon mustard

• 1 tablespoon whole-grain mustard

• 2 tablespoons minced shallots

• 2 teaspoons drained capers

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or use an oven-safe dish.

2. Arrange the fish fillets skin side down on the prepared pan. Season each fillet with kosher salt and freshly ground pepper.

3. Make the sauce: In a small bowl, mix together the crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, capers, 1 teaspoon salt, and ½ teaspoon pepper.

4. Spoon the sauce generously over each fillet, spreading it to fully coat the top.

5. Roast the fish for 10 to 15 minutes, depending on thickness. You’ll know it’s ready when the fish flakes easily at the thickest part don’t overcook it!

6. Serve hot or at room temperature with the pan sauce spooned over the top.

Serving Ideas

Pair this dish with:

• Roasted asparagus or broccolini

• Steamed baby potatoes or a light quinoa salad

• A crisp glass of white wine (if you’re indulging!)

This mustard-roasted fish is elegant enough for guests but simple enough for a busy Tuesday night. The best part? Minimal cleanup and maximum flavor.

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