Sour Cream Fish Fillets Recipes

FISH FILLETS IN SOUR CREAM

Steps:

• Grease a 2 quart baking dish with 1 teaspoon butter. Arrange fish in baking dish. Blend salt, Tabasco sauce, paprika, lemon pepper, dill and Parmesan cheese into sour cream; spread over fish. Top with bread crumbs. Dot with remaining butter. Bake, uncovered, in a 350 degrees F oven for about 25 to 30 minutes or until fish is easily flaked with a fork. Serve with lemon slices.

FISH AND SOUR CREAM BAKE

Steps:

• Cut the fish in half to make 4 servings.
• 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).
• 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.
• 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.
• Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated.
• Serve immediately.

SOUR CREAM FISH FILLETS

Steps:

• If fish fillets are large, cut into serving pcs.
• Pat fish dry.
• Arrange in ungreased 12 x 7&1/2in baking dish.
• Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 minutes.
• Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
• Mix sour cream and cheese.
• Spread over mushroom mixture.
• Sprinkle with bread crumbs.
• Bake ucovered at 350 degrees F until fish flakes easily with fork, 25 to 30 minutes.
• Sprinkle with paprika and parsley.

FISH BAKED WITH SOUR CREAM

Steps:

• Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
• Preheat oven to 350 degrees fahrenheit.
• Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
• Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
• Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
• Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
• Mix remaining cheese into sour cream.
• Spread sour cream over mushroom/onion mixture, using a spatula.
• Sprinkle with bread crumbs.
• Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
• Sprinkle with parsley and paprika and serve.

EASY SOUR CREAM AND ONION FISH

Steps:

• Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
• Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
• Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
• Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.