Steamed Fish With Sour Cream Sauce

Submitted by Debbie R.

"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."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 6 fish fillets (flounder, sole, perch, etc.)
• salt
• pepper
• 3 tablespoons flour
• 1⁄4 cup minced parsley
• 1⁄2 cup nonfat sour cream
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice

directions

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.

Reviews

[breezermom]

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.