This is both unbelievably easy and delicious. I got this recipe from the Barefoot Contessa, who in turn got it from a coat check girl in a restaurant in Paris. Give it a try… you’ll be glad you did, as it may become a staple in your repertoire!
Oven Roasted Fish
4 (8-ounce) fish fillets such as red snapper or tilapia
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˚ F.
Place the fish fillets in a Pyrex baking dish.
Sprinkle generously with salt and pepper.
Combine the crème fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon 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, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.)