serves 4

Mark requests this often for his birthday dinner. Nothing's easier than this roasted fish! It only takes ten minutes to make and it's good enough to serve to the fanciest company. Serves simply with steamed new potatoes and sauteed green beans. From Ina Garten.

4 (8-ounce) fish fillets such as red snapper (I've used halibut or cod also)
Kosher salt and freshly ground black pepper
8 ounces creme fraiche (or sour cream)
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees.

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 creme fraiche, two mustards, 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.