Best 4 Bobs Baked Fish In Mustard Sauce Recipes
Are you in search of a delectable and sumptuous seafood dish that will tantalize your taste buds and leave you craving for more? Look no further than "Bob's Baked Fish in Mustard Sauce," a culinary masterpiece that combines the delicate flavors of fish with a tangy and creamy mustard sauce. This dish is not only easy to prepare but also offers a delightful fusion of flavors that will surely impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will take you to new heights of taste and satisfaction.
Let's cook with our recipes!
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- 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, 2 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.
BAKED BLUEFISH WITH SWEET MUSTARD GLAZE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.
- In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.
- Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.
This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!
Provided by LifeIsGood
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
- Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
- Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
- 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 your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
- Serve the fish fillets with the sauce from the pan spooned over the top.
FISH IN MUSTARD SAUCE
I have it on hearsay that this is a traditional recipe from the coast of Bengal. Flavourful of spicyness with very little heat. Best served with plain steamed/boiled rice and a cucumber raita on the side. Use fish of your choice. *After the first review, the correction related to the first "eleven" ingredients was effected. The recipe itself was obtained from an Indian chef at an international convention. Having enjoyed the dish myself, and having made it subsequently, I posted this on Recipezaar. Being equally perplexed after the first review, I researched the Bengali fish dishes and found essentially the same recipe cited elsewhere. The only advice I can offer is: 1. Do not try the recipe if you equate spiciness with heat and expect the mustard sauce to be anything like the Western commercial mustards. 2. If your sauce and taste preference leans towards the traditional Indian dry "khaari's," this dish will not appeal to you.
Provided by GT in SA
Categories Asian
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Wash fish, sprinkle with salt and set aside to firm up.
- Grind first 10 (ten) ingredients with lemon juice to make a paste.
- Fry paste in oil for 6-7 minutes, adding water as and when required to prevent burning.
- Add tomatoes, saute for 2 minutes then add 2 cups boiling water. Season with salt to taste.
- Add fish pieces, cook until done (+/- 10min) and serve garnished with chopped coriander leaves.
Tips:
- Choose the Right Fish: For this recipe, firm-fleshed fish like cod, halibut, or salmon work best. They can withstand the baking process without falling apart.
- Use Fresh Mustard: Fresh mustard, such as Dijon or whole-grain mustard, provides a more intense flavor compared to prepared yellow mustard.
- Make a Flavorful Sauce: The mustard sauce is the star of this dish. Use a good quality white wine and chicken broth for a rich and flavorful base. Season it with salt, pepper, and a touch of paprika for depth.
- Don't Overcook the Fish: Overcooked fish becomes dry and tough. Bake it just until it flakes easily with a fork, usually around 10-15 minutes per inch of thickness.
- Serve with Sides: This baked fish pairs well with various sides. Try roasted vegetables, mashed potatoes, or a simple green salad for a complete meal.
Conclusion:
Bob's Baked Fish in Mustard Sauce is a classic seafood dish that combines simple ingredients to create a flavorful and elegant meal. The tender fish, bathed in a creamy and tangy mustard sauce, is a delight for any seafood lover. Whether you're hosting a special occasion or looking for a quick and easy weeknight dinner, this recipe is sure to impress. With its ease of preparation and delicious results, Bob's Baked Fish in Mustard Sauce is a timeless recipe that deserves a place in every home cook's repertoire.
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