1/5 Photos of Fish and Sour Cream Bake
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.
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- 1Cut the fish in half to make 4 servings.
- 2Mix 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).
- 3Arrange 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.
- 4While 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.
- 5Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated.
- 6Serve immediately.
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Nutritional Facts for Fish and Sour Cream Bake
Serving Size: 1 (141 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 211.2
- Calories from Fat 98
- Total Fat 10.8 g
- Saturated Fat 4.0 g
- Cholesterol 68.2 mg
- Sodium 376.5 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 0.1 g
- Sugars 1.7 g
- Protein 22.8 g