To say that this was another wonderful and easy recipe from Ina is an understatement. I really should reach for her books more often.
This would be great for company; as Andy said "this is restaurant quality". You will actually be able to hang with your guests rather than slaving away in the kitchen before and after the meal. Typing the recipe actually took longer than it did to prepare the dish, and clean-up was minimal.
Success meter (1-3): 3
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425°.
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 crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10-15 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.
Barefoot Contessa Back to Basics/Ina Garten