Roasted White Fish in a Mustard Caper Cream Sauce
This one-pan dish is a great main course show stopper! I love it since you get to put everything together and put in the oven while you entertain your guests. No fuss and full of flavor.
Ingredients
6 fillets of your favorite white fish. Examples: pollack (like cod), petrale sole, rockfish, halibut, cod, pacific whiting.
2 medium shallots, julienned
2 cloves garlic, minced
3/4 cup of crème fraiche
1/2 dry white wine (I like a New Zealand Sauvignon Blanc)
3 tbsp dijon mustard
1 tbsp grain mustard
2 tbsp capers, drained
Kosher salt
Fresh cracked pepper
Garlic powder
Paprika
Directions
Pre-heat oven to 425°. Grease a 9×13 Baking dish with olive oil.
Rinse and pat fry the fish and season on both sides with salt, pepper, and garlic powder to taste. Place fish in the baking dish.
In a bowl combine creme frâiche, white wine, mustards, shallots, garlic and capers. Whisk to combine. Add a little more wine or water if the mixture is too thick. Pour over the seasoned fish. Sprinkle the top of the fish with paprika (to taste).
Place fish in the oven and bake for 15 minutes +/- depending on thickness of fish. Remove from the oven just as it’s starting to get golden brown.
Plate and spoon sauce over the fish. Serve with crusty bread, roasted potatoes or spaghettini.