Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
PS: I really like halibut, so I used that instead of red snapper. Also, I didn’t have creme fresh, whole grain mustard or capers on hand, so I substituted with sour cream, honey Dijon mustard and lemon zest and juice. The lemon gave the sauce a nice freshness and I would definitely add it again.
PPS: I was worried that this dish would have a strong mustard favour, however, the sour cream lightened the flavour nicely. I served the dish with roasted asparagus and fresh bread – delicious!