Capery-mustardy fish

It's amazing how quickly a favorite dish can become tiresome. I often find myself making the same dishes ad nauseum because of their prep time, no matter how sick I am of the dish itself. That's one of the reasons I discovered this next recipe. Prof. Hubs and I like to eat fish a few times a week but we seem to grow tired of them faster and faster these days! I wanted to find a new, fast, tasty recipe for white flaky fish filets and this one fit the bill-and after making it a few times we're not sick of it...yet. Thanks to Ina Garten who's classic take on good food made this recipe possible. And thanks to Prof. Hubs who is always willing to try a new recipe, especially if it presents him with the opportunity to eat sour cream.

YUMMY NEW CAPERY-MUSTARDY FISH

based on a recipe by Ina Garten

• 4 (8-ounce) fish fillets (we used cod)
• s&p
• 8 ounces sour cream
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons minced shallots
• 2 teaspoons capers

Preheat the oven to 425 degrees F.

Lightly oil a baking dish. Salt and pepper the cleaned fish filets and place in dish.

Combine sour cream, 2 mustards, shallots, capers 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.)

Bon appetit!!!