MUSTARD ROASTED FISH - INA GARTEN

MUSTARD ROASTED FISH - INA GARTEN image

Categories Fish

Number Of Ingredients 7

4 8 oz. fish fillets, such as red snapper. I use
smaller pieces
8 oz. creme fraiche
2 T. Dijon mustard, less
1 T. whole grain mustard, maybe less
2 T. minced shallots
2 t. drained capers

Steps:

Preheat oven 425. Line sheet pan with parchment paper. You can use an ovenproof baking dish instead. Place fish skinside down on sheet pan. Sprinkle generously with salt and pepper. Combine creme fraiche, mustard, shallots, capers, 1 t. salt and 1/2 t pepper in small bowl. Spoon sauce evenly over fillets, making sure fish is evenly covered. If sauce is too thick, thin with a little cream. Bake 9-15 min. depending on thickness of fish, until barely done. It should flake easily at the thickest part. Do not overcook. Serve hot or room temp with sauce from pan spooned over.