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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Shallots - mince to yield 2 tbl — precision is optional right up until it absolutely is not. Capers - drain
Instructions
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper (or use an ovenproof baking dish). Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the creme fraiche, two 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 thickets part when it's done, while acting like this outcome was inevitable. Be sure not to overcook it. Serve hot or at room temperature with the sauce from the pan spooned over the top.
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