INGREDIENTS
4 flounder fillets
Salt and pepper
8 ounces sour cream
3 TBSP. Dijon mustard
1 TBSP. whole-grain mustard
2 TBSP. shallots, minced
2 tsp. capers, drained
DIRECTIONS
Preheat oven to 425 degrees.
Line a sheet pan with parchment paper.
Place the fish fillets skin side down on the pan and sprinkle generously with salt and pepper.
Combine the 2 mustards, capers, 1 tsp. salt and 1/2 tsp. pepper in a small bowl.
Spoon the sauce evenly over the fish fillets, covering completely.
Bake for 10 to 15 minutes, depending on the thickness of the fish, until it is barely done. Be sure not to overcook.
Serve hot or at room temperature with the sauce from the pan spooned over the top.
Serves 4.
