Tuesday, April 6, 2010

Baked Fish in Mustard Sauce

Fresh firm white fish such as snapper - 2 fillets

For sauce
Creme Fresh
Dijon Mustard - 1 tbsp
Whole Grain Mustard - 1/2 tbsp
Shallots - 1 tbsp, minced
Capers - 1 tsp
Mix everything for sauce. Lay the fish skin side down on parchment paper lined baking sheet. Spoon the sauce on top.

Heat oven to 425F. Bake for 10 - 15 minutes

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