Ina Garten is truly a culinary genius and at the top of the short-list of people Susy would love to meet in her lifetime. We have several of her cookbooks, all of which seem to remain on our kitchen counter, and rarely make it back to the bookshelf. If you look at this recipe on foodnetwork.com, you will see it has been rated 5 stars by over 130 reviewers. While it may appear rich based on the ingredients, it is light and best served with red potatoes and roasted vegetables.
4 (8-ounce) white fish fillets (Be sure to get Marine Stewardship Council certified.)
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
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.
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