Steamed Fish With Sour Cream Sauce

Total Time
Prep 5 mins
Cook 15 mins

The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol.


  1. Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
  2. Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
  3. Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
  4. Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.
Most Helpful

I used flounder, and the taste was exceptional. I did change it a bit. I sprinkled salt and pepper on the fish, and then dredged it in flour before placing it in the hot butter in the skillet. I also flipped my fish....mine did not have skin. After that, I followed the recipe. Very much enjoyed for a delicious lunch! Thanks for sharing.

breezermom February 19, 2012