Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.47 Kcal (856 kJ) | ||
| Calories from fat | 147.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.39g | 25% | |
|---|---|---|---|
| Cholesterol | 27.49mg | 9% | |
| Sodium | 251.67mg | 10% | |
| Potassium | 150.96mg | 3% | |
| Total Carbs | 3.9g | 1% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 8.99g | 18% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 192.13 Kcal (804 kJ) | ||
| Calories from fat | 138.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.4g | 25% | |
|---|---|---|---|
| Cholesterol | 25.83mg | 9% | |
| Sodium | 236.48mg | 10% | |
| Potassium | 141.85mg | 3% | |
| Total Carbs | 3.67g | 1% | |
| Sugars | 1.55g | 7% | |
| Dietary Fiber | 0.6g | 3% | |
| Protein | 8.45g | 18% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 54.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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