Baked Whitefish With Sweet Potatoes

• 2 pounds whitefish fillets
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced (green part removed)
• Juice 1/2 lemon
• 2 tablespoons safflower oil
• 2 tablespoons fresh thyme (or 2 teaspoons dried)
• 2 large sweet potatoes
• Coarse salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1 medium onion, thinly sliced
• 1/4 to 1/2 cup creme fraiche
• 1/2 teaspoon Hungarian paprika

1. Wipe the whitefish fillets dry with paper towels.
2. In a small bowl combine the mustard, garlic, lemon juice, safflower oil and thyme.
3. Spread the mixture over the fillets and let sit for an hour.
4. Preheat oven to 400 degrees.
5. Peel the sweet potatoes and slice them thin, using a food processor if you like.
6. Arrange them in a shallow baking dish that will hold the fillets comfortably in one layer.
7. Sprinkle them with salt and pepper and dot with butter.
8. You may need to make two layers or more of potato.
9. Add the onion and half of the creme fraiche, spreading it over the potatoes, just enough to moisten.
10. Sprinkle with paprika, cover and bake for 20 minutes.
11. Remove the sweet potatoes from the oven and spread the fillets over the top.
12. Pour the rest of the cream evenly over the fillets.
13. Bake, uncovered, until the fish flakes with a fork, and the potatoes are soft, about 20 minutes.

whitefish fillets, mustard, garlic, lemon, safflower oil, thyme, sweet potatoes, salt, unsalted butter, onion, creme fraiche, paprika

Taken from cooking.nytimes.com/recipes/9757 (may not work)