4 (6-8 oz.) fish fillets, such as red snapper or other white fish
Kosher salt and freshly ground black pepper
8 oz. crème fraiche
3 tbsp. Dijon mustard
1 tbsp. whole grain mustard
2 tbsp. minced shallots
2 tsp. (or more) drained capers
Preheat oven to 425 degrees. Line baking sheet with parchment paper or grease a baking dish. Place fish skin side down and sprinkle generously with salt and pepper.
Combine crème fraiche, two mustards, shallots, capers, 1 tsp. salt and ½ tsp. pepper in a small bowl. Spoon the sauce evenly over the fish, making sure each fillet is completely covered. Bake for 10-15 minutes, depending on the thickness of the fish, until barely done. The fish will flake easily at the thickest part when done. Do not overcook, the fish will continue to cook just a little bit more after you pull it out of the oven.
Garnish with additional capers if desired.
Notes and Instructions
Recipe contributed by Barbara Patterson, Greenville SC
Photo used with permission from James Moore, www.cooklikejames.typepad.com