4 fish fillets (I have used grouper and mahi mahi)
kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard (I didn't have this and it was fine)
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat oven t0 425 degrees.
Line a sheet pan with foil, place fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1 teaspoon salt and 1/2 tea. 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.
Serve!
I actually halved this recipe for Philip and I and we split one fish fillet... we have found with sides one fillet b/w the two of us is more than enough! So you can take that into account for big or small amounts of people.
This sounds really delicious, Rachel! Do you make your own creme fraiche or purchase it?
ReplyDeleteCreme fraiche is easy to make. You just need a bit of good raw cream and a bit of buttermilk (or creme fraiche from previous batch). Shake it, sit it at room temp overnight then refrigerate it.
ReplyDeleteThanks, Anonymous for sharing how to make creme fraiche!
ReplyDeleteSorry Cassie I just looked at this recipe again to see your comment. But, I do make my own creme fraiche as anonymous said. I have also made this same dish using just heavy whipping cream instead of creme fraiche and it turned out great.
ReplyDelete