It’s no secret that Ina Garten is Taylor Swift‘s hero (remember her epic selfie with the Barefoot Contessa?) and that the singer often spends her days off in the kitchen. So, do they ever swap recipes?
“Whenever I ask her what recipes she does, she always tells me mine, which is very sweet,” Garten tells PEOPLE at the TIME 100 gala in New York City on Tuesday night. “She said she makes my mustard roasted fish all the time, so that’s nice.”
Swift got hooked on the Food Network icon’s recipes through model pal Lily Aldridge and became fast friends upon meeting. So when Garten found out the “Style” singer was writing an essay honoring her as part of TIME’s annual 100 Most Influential People issue, she was tickled.
“I just was so flattered that she would take the time,” says Garten. “She’s incredibly busy and incredibly in-demand, that she’d take the time to write about me, it meant that she thought that we had a special relationship, which I feel we do. It was very nice.”
Make one of Swift’s favorite recipes from Garten’s Barefoot Contessa Back to Basics cookbook.
Mustard Roasted Fish
4 (8-oz.) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 oz. creme fraiche
3 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
2 tbsp. minced shallots
2 tsp. drained capers
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
2. Combine the creme fraiche, 2 mustards, shallots, capers, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Prep time: 10 minutes
Cook time: 15 minutes