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whitefish fillets mustard garlic lemon safflower oil thyme sweet potatoes salt unsalted butter onion Creme Fraiche paprika
Viewed: 47 - Published at: 2 years agoIngredients
- 2 pounds whitefish fillets
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced (green part removed)
- Juice 1/2 lemon
- 2 tablespoons safflower oil
- 2 tablespoons fresh thyme (or 2 teaspoons dried)
- 2 large sweet potatoes
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 medium onion, thinly sliced
- 1/4 to 1/2 cup creme fraiche
- 1/2 teaspoon Hungarian paprika
Method
- Wipe the whitefish fillets dry with paper towels.
- In a small bowl combine the mustard, garlic, lemon juice, safflower oil and thyme.
- Spread the mixture over the fillets and let sit for an hour.
- Preheat oven to 400 degrees.
- Peel the sweet potatoes and slice them thin, using a food processor if you like.
- Arrange them in a shallow baking dish that will hold the fillets comfortably in one layer.
- Sprinkle them with salt and pepper and dot with butter.
- You may need to make two layers or more of potato.
- Add the onion and half of the creme fraiche, spreading it over the potatoes, just enough to moisten.
- Sprinkle with paprika, cover and bake for 20 minutes.
- Remove the sweet potatoes from the oven and spread the fillets over the top.
- Pour the rest of the cream evenly over the fillets.
- Bake, uncovered, until the fish flakes with a fork, and the potatoes are soft, about 20 minutes.
