2 lb. fish fillet
1 c. dry white wine
2 tbsp. capers, rinsed
1 tbsp. Dijon mustard
1/2 c. heavy cream
1 1/2 tbsp. cornstarch
2 tbsp. water

Preheat oven to 400 degrees. Wash fillets and dry. Arrange in buttered baking dish. Pour wine over fillets. Cut a piece of parchment paper to fit pan. Lightly butter the paper and cover fish. Bake fish in oven for 10 minutes. Carefully remove poaching liquid and pour in small saucepan.

Set oven at 350 degrees. Add capers and mustard to poached liquid. Bring to boil, lower heat and simmer 1 minute. Add cream.

Combine cornstarch and water first and then add to sauce. Thicken then pour over fish and bake for 10 minutes.