Prep 5 mins
Cook 19 mins
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.
- 2 fish fillets, 1 inch thick, about 8 oz each
- 1 tablespoon water
- 1 tablespoon lemon juice
- salt and pepper
- 1⁄4 cup sour cream
- 1⁄4 cup mayonnaise
- 1⁄4 cup green onion, sliced
- 1 teaspoon lemon juice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 1⁄4 cup cheddar cheese, shredded
- 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.
This was GREAT - ketogenic too. I used chopped shallots because I had them on hand and made it with cod fillets - it was fantastic. Definitely putting this one in the rotation. :)
This is delicious! It's going into my Best of 2015 cookbook. I used halibut, light sour cream, and light mayonnaise. Thanks for sharing.
Excellent! I used barramundi fish. The sauce is the winner here. I could eat that sauce with a spoon! It would work well for a chip or veggie dip, too. Yum!