mustard roasted tilapia

I have noticed a certain trend here in the kitchen. It is not necessarily wrong or right, good or bad. It just is. I seem to have an aversion to all things labeled “fish”. Shellfish is a notable exception to this rule; I will gobble it up before you can say “Hey! That was mine!” But fish, well, it’s …fishy. First there is the issue with the smell. Taste and texture are big concerns as well, and God forbid there is a bone left in the fish — that sends shivers down my body as if I just found a hair baked in my food.

My disdain for fish is no fault of my mother’s. She tried all sorts of things to mask the taste and smell, but it was all in vain. I decidedly hated fish. Yet my hatred couldn’t stop me from eyeing those dainty salmon tea sandwiches or coveting the perfectly grilled mahi-mahi sitting on my husband’s plate. And it seemed so illogical to not eat something that looked so appealing, but I have found that to be my automatic response.

Recently, however, I found myself in a situation where I had to choose between rudeness and the small salmon tea sandwich placed before me. I was struck with panic. The sandwich looked tempting, yet I knew it would disappoint. I took a big gulp and picked it up. My mind started going through the check list as I slowly brought it to my mouth. Fishy smell? No. Fishy taste? No. Rubber texture? No. Any odd crunchiness such as a stray bone or a foreign object? No. Swallow. Before I knew it, I swallowed my first bite of the sandwich without a horrible reaction. I was pleasantly surprised, and my worries vanished. And thus began the introduction of fish into my kitchen.

I have started slowly, and with recipes that I have thoroughly researched. This recipe passed the test. The fish was soft, fell apart on your fork, and practically melted in your mouth. The sauce was slightly tangy from the crème fraishe but was softened by the shallots. And if you are leery of the mustard, don’t be. There was a bite of Dijon that was transparent yet not over powering. If this is what every missed fish experience could have been like, then I will continue to kick myself over here in the corner.

Mustard Roasted Tilapia
Blatantly taken from Ina Garten

Serves 4

4 8-ounce tilapia fillets
Kosher salt and freshly ground black pepper
8 ounces crème fraiche
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons minced shallot
2 teaspoons drained capers

Preheat oven to 425º Fahrenheit.

Remove skin from fish.

Line a baking sheet with parchment paper, and place fillets on the pan. Generously season fillets with salt and pepper.

In a small bowl combine crème fraiche, both mustards, shallots and capers. Pour the sauce evenly over the fillets, making sure they are completely covered. Bake for 10 to 15 minutes, until the thickest part of the fish easily flakes. Remove from oven and cover with foil. Let it sit for 5 minutes before serving.

We served this with a Boston lettuce (my newly discovered favorite salad green) salad with a Shallot Mustard Vinaigrette.

Boston Lettuce Salad with a Shallot Mustard Vinaigrette

1 head Boston Lettuce, shredded
1 teaspoon Dijon mustard
3 teaspoons shallot, minced
1/2 teaspoon honey
2 tablespoons golden balsamic vinegar
2/3 cup good olive oil
Salt and freshly ground black pepper to taste
Squeeze of lemon* optional

In medium-small bowl add mustard, shallot, honey, vinegar and lemon if using. Stir to combine. Very slowly drizzle in the olive oil stirring quickly and constantly until emulsified. Season with salt and pepper to taste. Pour over shredded lettuce and toss to combine. Serve.