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.
- 6 fish fillets (flounder, sole, perch, etc.)
- 3 tablespoons flour
- 1⁄4 cup minced parsley
- 1⁄2 cup nonfat sour cream
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
- Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
- Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
- Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.
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.