One of my faithful readers gave a thumbs’ up when I asked if I should post more recipes. So, Elizabeth, this one’s for you! Darling Daughter and Super Son-in-Law fixed it for us one night and it is now a favorite main dish because it is quick AND delish. Be forewarned: it is from Ina Garten, the Barefoot Contessa, who never met a gram of fat that she didn’t like.
• 4 (8-ounce) fish fillets such as red snapper
• Kosher salt and freshly ground black pepper
• 8 ounces crème fraiche
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons minced shallots
• 2 teaspoons drained capers
· Preheat the oven to 425 degrees.
· Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
· Combine the crème fraiche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure all the fish is 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 thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce in the pan spooned over the top.