| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 (8-ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Instructions
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme 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.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 355 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 117 mg |
| Sodium | 713 mg |
| Serving Size | 1 of 4 servings |
| Calories | 355 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 117 mg |
| Sodium | 713 mg |
Reviews
This is one of my favorite recipes for fish. The mustard sauce is stunning and I’ve used it with pork loins as well (adding some tarragon). For a lighter take, you can replace all or part of the sauce with Greek yoghurt.
I tried this and something was very wrong with it. It was sour and too tangy with all that mustard. I threw some raisins on top to counteract the sour tang. I don’t know if I did something wrong, but I would not make this again. However, it gave me the idea to create a tasty sauce and cook the fish the same way.
very good! enjoyed the sauce a lot.
My hubby used cod & although not my fave it was delicious. Will use snapper next time. PS. Tasted even better the next day.
Excellent!!! Made these last night and really enjoyed them. Will be a go to in the future!!
Made this tonight with some fresh kingfish my husband caught today.
Once I made the sauce, I felt it was too salty so I added 4 more oz of creme fresh and I had leftover fresh herbs from potatoes so threw that in too, (dill, chives, and parsley)
It was so darn good and the best part, SO easy!!!
I think it is my new favorite way to have fish!! (Just easy on the salt!)
Once I made the sauce, I felt it was too salty so I added 4 more oz of creme fresh and I had leftover fresh herbs from potatoes so threw that in too, (dill, chives, and parsley)
It was so darn good and the best part, SO easy!!!
I think it is my new favorite way to have fish!! (Just easy on the salt!)
I made this tonight as written except that I didn’t have whole mustard. I used halibut because that’s what was available. It was absolutely delicious!❤️❤️
Would you like some fish with that sour cream and mustard?
I’m not always a fan of white fish, but I am with this recipe. I thought it might be too fatty, but it was just flavorful and moist. Hubby love it, too. I accidentally bought vanilla creme fraiche, but luckily realized it before using and subbed sour cream.
Sauce was lovely but I like my fish a little browned so I cooked it first in a skillet then removed and covered it while adding the onions to the pan to get the brown bits and added the rest of the ingredients. Turned out lovely.