Adapted from original recipe by Ina Garten

4 (8 ounce) fish fillets, red snapper, or flounder
8 ounces crème fraiche (see below)
3 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
2 Tablespoons minced shallots
2 teaspoons drained capers
1 teaspoon paprika, preferably smoky

Preheat the oven to 425 degrees.

Place the fish fillets in an ovenproof baking dish. Sprinkle generously with salt and pepper.

Combine the crème fraiche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Sprinkle with the paprika. Bake for 10 to 15 minutes until it is barely done. Do not overcook the fish and it should be flakey at the ends when it is cooked through. Serve hot or at room temperature with the pan sauce spooned on top.

Crème fraîche
1 cup heavy or whipping cream, room temperature

1 tablespoon buttermilk or 1/2 cup sour cream, room temperature
In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.
Stir thickened crème fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.