4 8-oz fish fillets (firm white fish such as mahi mahi, snapper, orange roughy, halibut, etc is best)
Kosher salt and freshly ground black pepper
1 cup creme fraiche (yogurt is a great substitution, especially if you are watching calories)
3 T fine Dijon mustard
1 T whole-grain Dijon mustard
3 T minced shallots (onion will work)
2 tsp drained capers
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets on the sheet pan. Sprinkle lightly with salt and pepper.
Combine the creme fraiche, mustard, shallots, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 12 to 15 minutes, depending on the thickness of the fish, until it's barely done and the sauce is starting to brown and bubble on top. (The fish will flake easily at the thickest part when it's done.) Don't overcook it!
Note: some chopped tarragon would be lovely with this.
Recipe adapted from Barefoot Contessa Back to Basics, All Rights Reserved
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