Recipe by LifeIsGood
This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!
Top Review by breezermom
I loved this! At first, I thought that I'd used too much sauce for the thickness of my fish, but after the first bite, I couldn't get enough! I did use a bit more capers, and since mine were large, I chopped them up instead of leaving them whole. Yummy and quick! Thanks for sharing.
- 4 (8 ounce) fish fillets, such as red snapper
- kosher salt & freshly ground black pepper
- 8 ounces creme fraiche (found in the dairy section)
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons shallots, minced
- 2 teaspoons capers, drained
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- Preheat the oven to 425 degrees F.
- Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
- Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
- Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
- 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 your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
- Serve the fish fillets with the sauce from the pan spooned over the top.