So, on the fish, it’s not really a cream sauce per se. I was intrigued/concerned with the idea of baking mayonnaise in a sauce, but, this worked well. I used some fancy-pants mayonnaise made with olive oil. La de da!

Okay, so I also found the fabled horseradish mustard called for in the recipe at Whole Foods, Stonewall Kitchens brand. I got it, mainly because I love me some fancy mustards. You could also just use a plain Dijon mustard and add some horseradish to that, maybe start with 1/2 teaspoon and taste from there. For some reason the idea of using a mustard with horseradish already in it was causing posters at epicurious.com to kind of collectively lose their … shiny marbles. Whatever. If you have some use it, if you don’t, add horseradish to the mustard-mayo blend.

Aside from the olive oil mayonnaise and the $6 mustard, this . . . → Read More: Friday Night Dinner: Baked Cod & Potatoes with Horseradish Cream & Orange-Olive Salad