Fish In Sour Cream Sauce

4
Servings
5m
Prep Time
19m
Cook Time
24m
Ready In


"Although the original recipe calls for Halibut, I've found that any firm, white fish will work. If your fish is frozen, soak it in milk to help remove the frozen "fishy" taste. This is an easy recipe that comes together fast. Except for the fish, most people will have all the other ingredients on hand. I love this after a hard work day....quick, easy, and delicious! Original recipe is from the "Reflections of the West" cookbook, but I've made a few changes."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (162.4 g)
  • Calories 254.4
  • Total Fat - 13.7 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 71.7 mg
  • Sodium - 410.5 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.1 g
  • Protein - 26.4 g
  • Calcium - 147.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 3 mg
  • Thiamin - 0 mg

Step 1

Cut the fish in half to make 4 servings.

Step 2

Mix 1 tbsp water and 1 tbsp lemon juice. Brush the mixture on both sides of the fish. Sprinkle with a little salt and pepper (Remember, there will be salt and pepper in the sour cream topping).

Step 3

Arrange the fish in a lightly greased 11 x 7 x 1/2 inch baking dish. Bake uncovered at 450 degrees for 12 to 15 minutes or until the fish flakes easily when tested with a fork.

Step 4

While the fish is cooking, combine the sour cream, mayonnaise, green onions, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp ground red pepper. Once the fish flakes easily, spoon the sour cream mixture evenly over the fish.

Step 5

Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated.

Step 6

Serve immediately.

Tips & Variations


No special items needed.

Related

TeresaS

This is so quick and easy to prepare...the ingredients create a wonderful flavor that you wouldn't expect...I for one love cheese on my fish...made for FYC tag game...

review by:
(26 Jun 2018)

TwisSis

Made for the “Down Home Cooking” tag game – I likely made a poor choice of fish for this recipe because 1 ingredient seemed so wrong for it = My bad. Siggi bought fresh trout & is salt-restricted, so I seasoned the fillets generously w/lemon pepper plus sprinkled dill & Old Bay. This worked well. The no-cook sour cream sauce is so quick, easy & a welcome departure from the more oft-used tartar sauce. Green onions can be scarce here, so I subbed the green parts of a leek & added lemon zest for a boost of flavor. So far so good until I had to decide about the cheese. I intended to use Gouda for the recipe, but putting any cheese atop fresh trout felt like a mortal sin against the God of cooking if there is one - So I left it out. Without the cheese, there was no need for the 2nd cook time, so the fish was served w/the sauce (extra for me). A cucumber salad plus potatoes/carrots completed this much-enjoyed meal. Thx for sharing this recipe w/us. (A pic will post later today)

review by:
(25 Oct 2017)