Fish Baked with Sour Cream |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Although I haven't made this dish in ages, it was one of the first I tried when DH and I were dating, and I made dinner for him! For that reason, I'm glad I found this cookbook (Betty Crocker's New International) to share this sentimental (for us) dish. I remember it being a very tasty dish; it's not very colorful, but it does have a nice flavor, and when made with light sour cream, isn't too detrimental to the waistline! It's described as both Hungarian and Austrian in its origin, betyar fogas , and the note says that it's often accompanied by boiled russet potatoes. I used to serve it with a colorful salad, since a white fish dish and white potatoes was way too bland! Ingredients:
1 lb fish fillet, patted dry (i use firm white fish) |
4 ounces sliced mushrooms |
1 small onion, chopped |
1 tablespoon butter |
1/2 teaspoon thyme |
1/4-1/2 teaspoon salt |
1/4-1/2 teaspoon pepper (can use either white or black) |
1/2 cup sour cream, at room temperature (if using light sour cream, bring to room temperature and stir well) |
3 -5 tablespoons grated or shredded parmesan cheese |
2 tablespoons dry breadcrumbs |
paprika (for garnish) |
chopped parsley (for garnish) |
Directions:
1. Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
2. Preheat oven to 350 degrees fahrenheit.
3. Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
4. Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
5. Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
6. Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
7. Mix remaining cheese into sour cream.
8. Spread sour cream over mushroom/onion mixture, using a spatula.
9. Sprinkle with bread crumbs.
10. Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
11. Sprinkle with parsley and paprika and serve.
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