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June 6, 2012

Mustard Roasted Fish and Breakfast Potatoes

My mom bought some red snapper and wanted me to cook it, so I found this recipe and decided I also wanted breakfast potatoes with it. This mustard roasted fish recipe seems weird and kind of gross, but it tasted delicious! And super easy too, you just have to be careful of any bones that are in the fish, and eat your way around them.

I've always wanted to find a way to make breakfast potatoes that made them taste like you get at a restaurant, and I believe I've found the perfect recipe. So check these out if you love breakfast potatoes!

Mustard Roasted Fish
Here's the recipe adapted from Ina Garten

Ingredients:

  • 2 (8-ounce) fish fillets such as red snapper
  • Kosher salt and freshly ground black pepper
  • 4 ounces creme fraiche (I used sour cream instead, it does make the sauce a little watery after it comes out of the oven, but it tastes fine)
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 tablespoon whole-grain mustard
  • 1 tablespoons minced shallots
  • 1 teaspoons drained capers
  • Few springs of fresh dill, to garnish
Directions:
1. Preheat the oven to 425 degrees F.
2. 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.
3. Combine the creme fraiche, 2 mustards, shallots, capers, 1/2 teaspoon salt, and 1/4 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.
Breakfast Potatoes
Here's the recipe adapted from the Pioneer Woman
Ingredients:
3-4 whole Large Russet Potatoes
1/2 whole Onion
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon Butter (plus more to add throughout cooking)
Salt And Pepper, to taste

Directions:
1. Place the potatoes on a cutting board and dice them into 1-inch pieces. Then place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender.
2. Next cut up an onion into a large, rough dice.
3. In a large skillet heat oil and butter over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown.
4. Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. Cook for several minutes and then flip them with a spatula, and add a tablespoon or a few of butter throughout the cooking process. Salt and Pepper them as they cook. Cook until desired brownness.

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