This will make a fish lover out of the pickiest eater! Tangy mustard combine with briny capers for a sauce you'll be wanting to pour over more than just fish. Roast some broccoli for an easy and healthy side dish and you'll have dinner on the table in no time.
- Kosher salt and freshly ground black pepper
- 4 (8-ounce) halibut fillets
- 8 ounces creme fraîche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Preheat the oven to 425 degrees F.
Rub about 1 tablespoon of olive oil over sheet pan. 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.
Slightly Adapted from Barefoot Contessa’s “Mustard Roasted Fish”