Serves 4-6
Ingredients:
1 kg skinned, boneless, cleansed fish fillets (red snapper or basa)
2 tbsp finely processed shallots
1 tsp minced garlic
Juice of one lemon
1/2 tsp lemon zest
3 tbsp Dijon mustard
1 tbsp whole grain mustard
250 gm sour cream
2 tsp drained capers
Salt + pepper
Method:
In a medium-sized bowl; combine shallots, garlic, both kinds of mustard, sour cream, capers, salt, pepper, lemon juice and zest. Lightly oil an oven proof baking pan or dish and place fish in one layer; making sure sauce is covering all parts of fish. Bake in a preheated oven at 220 degrees Celsius; for ten to fifteen minutes; depending upon fish thickness. When fish become flaky; if tested by a fork, then they are done. Do not over cook. Remove and serve with either baked, boiled or roasted potato.
*A version of this article appears in print in the 8 August, 2019 edition of Al-Ahram Weekly under the headline: Oven roasted fish in zesty sauce
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