I’ve realised living in the UK (just gone eight years now… wow how time flies) I crave comfort food. A lot. Food has always been something I turn to when I’m sad, depressed or even bored especially during the colder months, and the regular grey skies and drizzly days here really take their mental toll on hubby and me. Since moving to the UK from Italy we’ve both gotten fatter. Not good!
So I’ve been on the search for low-calorie but tasty dinners. And they also need to be fairly quick and easy. This fish recipe has now become a favourite and tastes great (I don’t feel deprived at all!). The ‘secret’ is replacing the creme fraiche in the original recipe by Barefoot Contessa with low-fat creme fraiche. I don’t think anyone could taste the difference.
Smothering the fish with the mustardy creme fraiche keeps the fish lovely and moist, and there’s less chance of it overcooking. It goes great with the grated courgette/zucchini from this recipe (and it’s also low in calories). A perfect midweek meal that’s quick to make and tasty.
CREME FRAICHE FISH
Prep time: 5 mins
Cook time: 10 mins
Makes 2 adult servings
2 white fish fillets (eg. haddock, cod or plaice)
4 tbsp low-fat creme fraiche
2 tsp Dijon mustard
1 tsp whole grain mustard
2 tsp capers, drained
Salt and pepper
Preheat oven to 200C. Line a baking tray or an ovenproof baking dish with baking paper.
Sprinkle the baking paper with salt and pepper to season the underside of the fish. Place the fish fillet on the paper (skin side down if it still has skin). Season the top with salt and pepper.
Put the creme fraiche in a small bowl and mix in the two mustards and the capers.
Spoon the mustardy creme fraiche evenly over the fish, making sure to completely cover it.
Bake for 10 minutes. Take it out of the oven and let sit for a couple of minutes. If you’re not sure if it’s cooked through, put a knife into a thick part and see if the flesh flakes.
Serve with a green salad or stir fried grated courgette/zucchini.
Variations:
- the original recipe also has finely diced shallots in the sauce
- add some fresh herbs (chives, parsley, etc) either to the sauce or sprinkle over at the end
thegingerbreadmum 