Soft and delicate snapper with a velvety smooth sauce. It’s a quick and delicious dish, you can substitute snapper with Cod, Halibut or Salmon. – Jen
2 Red Snapper Filets (8 oz each)
4 oz Crème Fraiche
1.5 Tbsp Dijon mustard
1 Tbsp Grainy Dijon mustard
1 Shallot (minced)
2 tsp Capers (drained)
- *Crème fraiche is made by combining: 2 Tbsp Buttermilk to 1 cup of Whipping cream, and letting it sit for 24hrs (on your counter) in a glass bowl. It should be covered by cheesecloth or saran wrap with a few tiny holes to keep any bugs out. The mixture will thicken over the 24 hrs to a consistency like sour cream or yogurt. After 24 hrs it should go in the fridge, and it will keep for about 2 weeks.
- Preheat the oven to 425F.
- Line an baking or corningware dish with parchment paper.
- Place the snapper filets in the dish. Season the fish with salt and pepper.
- Combine the crème fraiche with the mustards, shallot and capers. Spoon the sauce evenly over the fish making sure the fish is completely covered.
- Bake the snapper in the baking dish for 10-15 mins.
- Serve the snapper on the plate with the sauce.