The fresh flavor of our SKORDO French Tarragon Herb Blend combined with tangy dijon mustard and creme fraiche create and idle cream sauce for a simple, summer roasted fish. This recipe was inspired by an Ina Garten classic.
You can make this dish in a cast iron/oven-safe skillet or sheet pan. We love serving this alongside some roasted or steamed veggies fresh from the garden, such as green beens or broccolini!
Serves 4
Ingredients:
- 4 8oz. fish filets (such as a sturdy white fish or red snapper)
- 8 oz. creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon SKORDO French Tarragon Herb Blend
- 1-2 tablespoons shallot, minced
- Salt + pepper
Directions:
- Preheat the oven to 425 Fahrenheit. If you are using a cast iron skillet to roast (as we did), place it in the oven to warm while the oven preheats.
- In a small bowl, combine the creme fraiche, Dijon mustard, French Tarragon Blend and shallots. Season to taste with salt and pepper. Let sit while the oven preheats or make ahead and let sit in the fridge for 1 hour.
- When oven is preheated, remove skillet or line a baking sheet with parchment paper if using. Place fish on the pan, skin side down. Sprinkle with salt and pepper. Cover the fish with the creme fraiche mixture. Bake for 10-15 minutes or until the fish is cooked through.
- Remove, plate, and serve.
Happy cooking!
