MUSTARD SAUCE ROASTED FISH (Peggy)

By jarren

Ingredients

• 4-8 oz fish fillets such as Red Snapper or Opa
• 8 ounces of creme fraiche
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp minced shallots
• 2 t drained capers

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees.

Line a cookie sheet with parchment paper and place fish fillets skin side down.

Combine ingredients in small bowl and spoon sauce evenly over the fish making sure it is completely covered. Save any extra sauce to reheat in microwave and serve on the side.

Bake for 10-15 minutes (135 degrees) don't overcook. Serve hot is best but can be served at room temperature.