Steamed Fish With Sour Cream Sauce

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: 20 mins
• 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.