Creamy Mustard Tilapia Fillets

Creamy Mustard Tilapia Fillets

Recently I decided to give up cheese for a while. I LOVE cheese. ALL kinds of cheese. I realized that I eat it way too much and too often. I was hoping that cutting out cheese would produce some miraculous results like those people who incredibly loose 10 pounds just by cutting back on their soda consumption. Sadly, I have no results at all. Perhaps it has something to do with all the cream & butter in my diet? One of these days I’m going to have to cut back on those too. But first, I wanted to make some Creamy Mustard Tilapia Fillets! If I can’t have cheese, then I might as well eat something creamy, right? This dish makes for a quick & easy weeknight dinner and my family loves it. XOXO....little j Y

Creamy Mustard Tilapia Fillets

Recipe inspired by: Ina Garten’s Mustard-Roasted Fish

*Serves 5-6

5-6 tilapia fish fillets {fresh or defrosted}

8 oz crème fraîche {see recipe below}

3 Tbsp Dijon mustard

1 Tbsp whole-grain mustard

1 Tbsp drained capers

salt & pepper, to taste

Preheat oven to 425 degrees F.

Spray bottom of baking dish {any size you have that’ll fit all the fillets} with butter or olive oil spray. Arrange fillets {skin side down if you are using fresh fish} in baking dish and sprinkle with salt and pepper.

In a small bowl, combine crème fraîche, mustards, and capers. Add salt & pepper to taste {about 1 tsp kosher salt & ½ tsp pepper}. Spoon mustard sauce evenly over fillets, making sure fish is completely covered. Bake 10-15 minutes, depending on the thickness of your fish. You will know it’s ready when the fish flakes easily. Serve immediately.

Homemade Crème Fraîche

*Makes 8 ounces

Crème Fraîche

I’ve never tried Crème Fraîche before so I can’t compare this to a store-bought version, but it is easy to make. Just prepare it one day in advance & it’ll be ready to use. Find more information on different methods HERE.

1 cup whipping cream

2 Tbsp buttermilk

Mix cream & buttermilk in sealable container. Let sit in a warm place for 13+ hours {I put mine in the oven since it was too cold in the kitchen.} The mixture will gradually thicken. Store in fridge until ready to use.