I'm Making Ina Garten's 15-Minute Dinner From Now On—It's So Good

Sounding all kinds of 1960s Brigitte Bardot, Ina Garten got this easy, elegant mustard-roasted fish recipe from the coat check lady at her favorite hair salon in Paris. Tellement élégant! (Also secretly hoping the local nightclub security guards in Los Angeles are as open to sharing family favorites.) If I wasn't sold already, Ina's description of this as "the easiest main course I can ever make" had me feeling like a French domestic goddess.

And yet, it seemed to be tilapia Tuesday at my grocery store. I wish I lived in Ina's East Hamptons 'hood where beautiful red snapper is probably always on ice, next to catch-of-the-day lobsters. Luckily, any firm white fish (even discount tilapia) gets dressed to the nines with a succulent sauce in this dish.

Why I Love Ina Garten's Mustard-Roasted Fish Recipe

The mix of mustard and crème fraîche in the sauce is simple perfection. The tangy Dijon, vinegary capers (the popping boba of the pickle world), crunchy mustard seeds, and melt-in-your-mouth fish are outstanding. I was so confident about my new world-class weeknight glow-up, I immediately shared it with a (French! From Paris!) friend who was looking to zhuzh up her usual family dinner routine. A slam dunk.

Ina says this dish "takes five minutes to make and 10 minutes to bake," so what I'm hearing is: instant gourmet dinner. Let's keep this 15-minute tradition alive.  

How To Make Ina Garten's Mustard-Roasted Fish

Crank your oven to 425°F. Lay the fillets in a baking dish (skin-side down if they have it), and sprinkle on the S&P. In a medium bowl, mix together crème fraîche, mustard, chopped shallot, salt, pepper, and drained capers. Spoon all of the sauce over the fish, coating every last bit.

Place the dish in the hot oven, and set a timer for 10 minutes. Check the fish for flaky doneness and pull it out if it's ready, or let it keep roasting for another five.

My Tips for Making Ina Garten's Mustard-Roasted Fish

Don't stress about the dueling mustards! If you want to do just one, I suggest doing the Dijon because that's where all the flavor comes from. Whole grain serves mustard seed aesthetic, which gets points in a cream sauce, but you don't need it. And while the shallot adds mellow onion flavor, you won't miss it if you ditch it. 

I also used a meat thermometer to make sure my fish reached 145°F. It's a little less invasive than flaking the fillets with a fork, but in Ina's world, you can do whatever you need to do. Bon appétit!