DIRECTIONS
Place sour cream in a sieve over a bowl for 6 to 8 hrs.
Preheat oven to 425 degrees.
Line a sheet pan or ovenproof baking dish with parchment paper.
Place the fillets skin side down on the sheet pan.
Sprinkle generously with salt and pepper.
Combine the sour cream, mustard, shallots, capers, 1 tsp. salt and 1/2 tsp. pepper in a small bowl.
Spoon the sauce evenly over the fish, 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.
Serves 4.