This mustard sauce really makes the dish. The fish is perfectly cooked and the sauce melts in the oven all over the fish creating a very nice sauce to have on the fish as well as any sides you may have. This is a great use of creme fraiche in a sauce for fish. Creme fraiche can be expensive but it holds up better than sour cream in a dish like this.  Ingredients
- 4 white fish fillets
- kosher salt & pepper
- 8 oz creme fraiche
- 3 tablespoons dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Method - Preheat oven to 425° F
- Dry the fish thoroughly on a half sheet pan, then salt and pepper well.
- Add the other ingredients to a bowl and mix together well.
- Cover the fish in all the sauce then place in the oven.
- Bake for 10-15 minutes.
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