Mustard Roasted Fish

Nothing's easier that this roasted fish! It only takes then minutes to make and it's good enough to serve to the fanciest company. Serve with steamed new potatoes and sauteed green beans. How chis is that?

Indreg.
4 (8 oz) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 oz. creme fraiche or sour cream
3 tbls dijon mustard
1 tbls whole grain mustard
2 tbls minced shallots
2 teas. drained capers

Preheat the oven to 425 degrees.
Line a sheet pan with parchment paper. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt & pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1 tsp salt and 1/2 tsp. pepper in a small bowl. Spoon the sauce evenly onver the fillets, making sure the fish is completly covered. Bake for 10-15 minutes, depending on the thickness of the fish, until it is barely done. The fish will flake apart easily at the thickest part when it is done.

Serve hot or at room temp with the sauce from the pan spooned on top.

Serves 4