4 8 ounce fish fillets
Kosher salt & fresh ground pepper
8 ounces crème fraiche
3 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
2 Tablespoons minces shallots
2 teaspoons drained capers
Preheat oven to 425 degrees
Place fish in an oven proof baking dish, skin side down. Sprinkle with salt and pepper.
Combine crème fraiche, both mustards, shallots, capers, a little salt and pepper in a small bowl. Spoon evenly over fish (completely covering fish)
Bake 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)
Do Not Overcook It!
Serve with the sauce spooned over the top.