So, I went to get my fish for the weekend and my eggs and my co-op share and I wanted to make something like this recipe for mustard roasted fish from Ina Garten, but I also had broccoli greens and I really didn’t know what I wanted to do with them. I searched for some ideas and found and this recipe for roasting broccoli greens.
Of course, I wanted them to tie together somehow, so this is what I did:
- 2 large red snapper filets
- Broccoli greens (or any kind of greens, I think I had 1.5 lbs.)
- about 3 tablespoons of dijon mustard
- about 1 tablespoon whole grain mustard
- about 3 tablespoons of sour cream – I had no creme fraiche and didn’t feel like going out.
- soy sauce
- sesame oil
- olive oil
- 1/2 large shallot, chopped
- 6 cloves garlic chopped
Preheat the oven to 425. Wash your greens thouroghly. These can be really dirty, so I soak, then rinse each leaf seperately to make sure they’re clean. Lay them out in a roasting dish – I needed two.
Sprinkle the garlic over the greens, then drizzle them with sesame oil and then a healthy glub of olive oil and soy sauce. I didn’t really toss them, but I did move some of the leaves around so that the oil and garlic could drip down.
Put them in the oven and set the timer for 20 minutes.
On a foil lined sheet pan, layout the fish.
Liberally salt and pepper the filets.
Combine the mustards, sour cream. about a tablespoon of soy sauce, and the shallot, stir to combine and then spoon over the fish making sure to cover it really well.
Check on the greens and if they’re starting to look cooked and even crunchy, put the fish in and cook for about 10-12 minutes or until the fish flakes easily in the thickest part of the filet.
Plate a pile of the greens and lay a half of each filet on top.
The fish was so good that by the time I took this picture, my children had almost finished theirs! They were so excited about how tasty it was. Each bite was perfect… the tangy mustards, the sour cream and the little bite of shallot was so satisfying and delicious!
We’re still working on the love for greens in my house. These were interesting. Some were almost like chips, and others tasted like collards. I think I would chop them instead of leaving the leaves whole next time. Really quite tasty, but definitely a bitter green – I was expecting more of a spring green. We’re going to work on the greens a bit, but I know we’re going to eat this mustard roasted fish quite often!
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