4- 6-8 ounce fish filets, such as sea bass, yellowtail, halibut
kosher salt and freshly ground pepper
6 ounces low-fat (not non-fat) plain yogurt
2 ounces crème fraiche (or you can use all yogurt)
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees.
Place the fish fillets skin side down in an ovenproof dish. Sprinkle generously with salt and pepper.
Combine the yogurt, crème fraiche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoon pepper in small bowl. Spoon the sauce evenly over fish, making sure the fish is completely covered. Bake for 10-15 minutes, depending on the thickness of the fish. Do not overcook. Serve hot or at room temperature with sauce spooned over the top.
