Sauce for any White Fish

I really like to eat fish and my dad just sent me a box of halibut, salmon and smoked salmon.  A friend called and I told her I was cooking halibut.  She doesn’t  like fish but said she found a recipe for a sauce to bake white fish in that she wanted to try.  I told her I would try it and let her know how it turned out.  

We usually beer batter fry our halibut or dredge it in Panko, coconut and wasabi.  I have to say this sauce was a HIT for me.  The original recipe was created by Ina Garten.  Since I had no creme fraiche and didn’t have 24 hours to make my own I altered the recipe and it still came out great.

I cut the recipe in half as I had small fillets.

  • 2 (8-ounce) fish fillets such as red snapper
  • Kosher salt and freshly ground black pepper
  • 4 ounces creme fraiche  sour cream
  • 3 tablespoons Dijon mustard
  • 4 tablespoons minced shallots
  • 2 teaspoons drained capers


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 sour cream, mustard, 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.

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2 Responses to Sauce for any White Fish

  1. thebeadden says:

    That sounds divine!

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