I remember watching Ina make this once, and I had also seen it in the Washington Post Food Section like, over a year ago (those links are to the original recipes). I've basically kept it in the back of my mind since then. This is a total 15 minute dish from start to finish. Love. I didn't have shallots lying around so I left those out, and I used sour cream instead of creme fraiche. I used tilapia, but you could really use any white, flaky fish.
Mustard Roasted Fish (adapted from Barefoot Contessa)
4 tilapia fillets
T fresh lemon juice
1/4 c sour cream
2 T dijon mustard (real Dijon, I love Trader Joe's)
1 T whole grain mustard
t capers
Salt and pepper fillets and place on foil lined baking sheet. Preheat oven to 425. Combine sour cream, lemon juice, mustard in a small bowl. Drizzle some olive oil. Spread over fillets, sprinkle capers over, bake for 10 minutes.
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