Ingredients

How to make it

  • Preheat the oven to 425 degrees.
  • Line a rimmed baking sheet with parchment paper, or have a baking dish ready that is large enough to hold the fish in a single layer (the fillets can overlap slightly).
  • Season the fillets lightly on both sides with salt and pepper. Place them skin side down on the sheet (or in the dish).
  • Mince the shallots (to yield 2 tablespoons) and drain the capers (to taste); place both in a medium bowl, then add the creme fraiche, the water, both of the mustards, 1 teaspoon of the salt and 1/2 teaspoon pepper, stirring to combine.
  • Spoon the sauce over the fillets, making sure the fish is completely covered.
  • Bake for 10 to 15 minutes, until it is just barely cooked through.
  • Serve hot or at room temperature, with sauce from the pan (or dish) spooned over the top.

Reviews & Comments 5

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    " It was excellent "
    kathye ate it and said...
    I have made this dish and it is excellent and very easy. Thanks for the reminder....I'll make it again! Very "Provencal", as Ina would say!
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    " It was excellent "
    sparow64 ate it and said...
    OH...LOVE this one!! Didn't know what to think when I logged on and saw some new posts from you!! Had to do a double take...LOL Hope all is well!
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  • leonora5 16 years ago
    Fantastic recipe! I'll try it for sure.
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    " It was excellent "
    theiris ate it and said...
    My Dad use to make something like this, no creme fraiche though...seventies! Another great 5! Mare
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    " It was excellent "
    lunasea ate it and said...
    Oh Dave hon - what a delight! I think fish and mustard pairs so nicely - then add that creme fraiche and the capers...and it sounds oh-so fantastic. I always love your recipes and this one is no exception. Thanks so much - high 5 and a beauty flag for you, too. Yumm. ;)
    Was this review helpful? Yes Flag

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