I was very happy with this easy fish recipe, and John had seconds, so I’ll take it as an endorsement. The sauce reminded us of Chicken Sybil (we also paired this with quinoa as we tend to with that dish). Hardest part is probably finding creme fraiche, but Wegmans always seems to have it, and you could probably substitute sour cream without much issue.
So I didn’t realize Ina’s recipe called for 2 pounds (unnecessary) of fish, so this made more sauce than we needed, but eh. Even with the extra sauce it was reasonable, calories-wise. We served it with the quinoa and some roasted brussels sprouts.
1-2 pounds white fish, cut into four fillets (we used mahi-mahi)
8 oz creme fraiche
3 tbsp Dijon mustard
1 tbsp coarse mustard
2 tbsp shallots (I subbed red onion)
2 tsp capers (I used a more than that).
salt and pepper
Preheat oven to 425.
Season fish generously with salt and pepper.
Combine creme fraiche, mustards, shallots and capers in bowl. Pour over fish (make sure each fish is covered).
Bake 15 minutes or until fish is cooked through. Serve over quinoa (rice would work, too).