Fish Fillets in Mustard Sauce

  • 4 fish fillets, skin on (optional)
  • 3/4 cup half-and-half cream
  • 3 Tbsp Dijon mustard
  • 1 Tbsp whole-grain mustard
  • 2 Tbsp shallots, minced
  • 2 Tsp capers, drained
  • 1 tsp fresh rosemary, chopped
  • Sea salt
  • black pepper, freshly ground

Preheat the oven to 425°F. Line a baking sheet with parchment paper and place fillets skin side down on pan. Sprinkle with salt and pepper. In a small bowl, combine heavy cream, mustards, shallots, capers, rosemary, 1 tsp salt, and pepper. Spoon sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10-15 minutes, depending on the thickness of the fish until it flakes easily at the thickest part. Pairs beautifully with rice or quinoa and a green salad.