Mustard Roasted Flounder

Lent is almost over and our lenten favorites are coming to an end. This was our last Friday nights entree.  The recipe is from Ina Garten and very simple to make.  We used this with Flounder that we had in the freezer.  The sauce recipe made plenty to cover the fish for baking and the flavor was really good.  I am not a huge fish fan, as I tend to go more with Shrimp but I would definitely  make this again. 

Ingredients

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 degrees.

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 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.