3-Step Easy Mustard Tilapia (using frozen fillets)

 

mustardfish2This recipe is so easy, but the flavors are fancy!  It is a take off of a Barefoot Contessa recipe that I love.  Ina uses creme fraiche which I substituted for light sour cream.  Her recipe calls for red snapper fillets, but I am not a fan of the fishy taste of red snapper so I substituted frozen tilapia filets.

Serves 4

4 Frozen tilapia filets

sea salt and cracked pepper

8 ounces light sour cream

3 Tbs Dijion mustard

1 Tbs whole grain mustard

2 Tbs minced shallots

2 tsp drained capers

mustardfish

Preheat your oven to degree that frozen fish calls for (mine was 400).

1. Thaw your frozen fish according to package directions (I did mine in cold water – takes about 10 minutes).  Place thawed filets on greased baking pan and season with salt and pepper.

2. In a small bowl, combine sour cream, dijion mustard, whole grain mustard, shallots, and capers.  mustardsauce3. Spoon cream sauce generously over fish filets.  Bake according to package directions (mine took 11 minutes) until fish is opaque and flaky in center.

3-Step Easy Mustard Tilapia (using frozen fillets)
Author: 
Recipe type: Fish
Cuisine: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe is so easy, but the flavors are fancy! It is a take off of a Barefoot Contessa recipe that I love. Ina uses creme fraiche which I substituted for light sour cream. Her recipe calls for red snapper fillets, but I am not a fan of the fishy taste of red snapper so I substituted frozen tilapia filets.
Ingredients
  • 4 Frozen tilapia filets
  • sea salt and cracked pepper
  • 8 ounces light sour cream
  • 3 Tbs Dijion mustard
  • 1 Tbs whole grain mustard
  • 2 Tbs minced shallots
  • 2 tsp drained capers
Instructions
  1. Preheat your oven to degree that frozen fish calls for (mine was 400).
  2. Thaw your frozen fish according to package directions (I did mine in cold water – takes about 10 minutes). Place thawed filets on greased baking pan and season with salt and pepper.
  3. In a small bowl, combine sour cream, dijion mustard, whole grain mustard, shallots, and capers.
  4. Spoon cream sauce generously over fish filets. Bake according to package directions (mine took 11 minutes) until fish is opaque and flaky in center.

 

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