Ingredients:
- 4 fillets white fish, such as trout or red snapper
- 8 ounces crème fraîche (can substitute with sour cream)
- 4 Tbsp. mustard
- 2 Tbsp. minced shallots
- 2 tsp drained capers
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Directions:
- Preheat an oven to 425°F.
- In a small bowl, whisk together the crème fraîche, mustard, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Lay the fillets in an ovenproof baking dish or on a sheet pan lined with parchment paper. Spoon the sauce generously over the fillets, ensuring that the fish is completely covered.
- Bake the fish for 10-15 minutes, or until just done and beginning to flake easily. Serve hot or at room temperature with any remaining sauce spooned over the fish.
Excellent paired with our Dairy-Free “Cheesy” Roasted Broccoli sidedish!
