Absolutely divine, creamy, tangy and simple.
Thank you Barefoot Contessa for this recipe. I have tweaked it a little, however.

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Serves 4

4 (8 oz) fish fillets such as red snapper, salmon, Chilean sea bass, or whatever is your preference.
Kosher salt and freshly ground black pepper
8 oz creme fraiche
3 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp minced shallots
2 tsp drained capers
Grated rind of 1 large lemon
1/2 tsp dried dill weed (optional)

Preheat the oven to 425 degrees F

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish)
Place the fish fillets skin side down on the sheet pan/ baking dish. Sprinkle generously with salt and pepper and the grated rind of the lemon.
In a small bowl, combine the creme fraiche, 2 mustards, shallots, capers, 1 tsp salt and 1/2 tsp pepper.
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 is barely done.
The fish will flake easily at the thickest part when it’s done)
Be sure not to overcook it! Serve it hot or at room temp with the sauce from the pan spooned over the top.