INGREDIENTS
4 flounder fillets
Kosher salt, plus 1 tsp. for the sauce
Freshly ground black pepper, plus 1/2 tsp. for the sauce
2 to 3 medium shallots
1 to 2 tsp. capers
8 oz. creme fraîche
1 TBSP. water
2 TBSP. Dijon-style mustard
1 TBSP. whole-grain mustard
DIRECTIONS
Preheat oven to 425-degrees.
Line a rimmed baking sheet with parchment paper, or have a baking dish ready that is large enough to hold the fish in a single layer.
Season the fillets lightly on both sides with salt and pepper.
Place fillets, skin side down on the sheet or dish.
Mince the shallots (to yield 2 TBSP.) and drain the capers.
Place shallots and capers in a medium bowl.
Add creme fraiche, water, both of the mustards, 1 tsp. of the salt and 1/2 tsp. pepper. Stir to combine.
Spoon the sauce over the fillets, making sure the fish is completely covered.
Bake for 10 to 15 minutes, until it is just barely cooked through.
Serve hot or at room temperature, with sauce from the pan (or dish) spooned over the top.
