Ingredients

The following ingredients have 2 Servings
  • 1 lb whitefish fillet (I had the fishmonger remove the skin)
  • olive oil
  • 1/2 cup heavy cream
  • juice of 1 lime (or lemon)
  • 1 Tbsp stone ground Dijon mustard
  • 2 heaping Tbsp capers (drained)
  • 2 heaping Tbsp snipped fresh chives (use parsley, or tarragon, if you don't have chives)
  • salt and fresh cracked pepper

Instruction

  • Preheat oven to 400F
  • Drizzle a little oil in the bottom of a baking dish and lay the fish on top.
  • Whisk together the sauce in a small bowl.  When you add the mustard and the lime to the cream it will thicken.  Taste the sauce and adjust the seasoning if needed.
  • Spread the sauce thickly over the fish.
  • Bake for about 20 minutes, and then put the dish under the broiler until it's slightly browned and bubbling.
  • Sprinkle a few more chives across the top.