Fish Baked with Sour Cream

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fish fillet, patted dry (I use firm white fish)
  • 4
    ounces sliced mushrooms
  • 1
    small onion, chopped
  • 1
    tablespoon butter
  • 12
    teaspoon thyme
  • 14 - 12
    teaspoon salt
  • 14 - 12
    teaspoon pepper (can use either white or black)
  • 12
    cup sour cream, at room temperature (if using light sour cream, bring to room temperature and stir well)
  • 3 -5
    tablespoons grated or shredded parmesan cheese
  • 2
    tablespoons dry breadcrumbs
  • paprika (for garnish)
  • chopped parsley (for garnish)

DIRECTIONS

  • Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
  • Preheat oven to 350 degrees fahrenheit.
  • Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
  • Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
  • Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
  • Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
  • Mix remaining cheese into sour cream.
  • Spread sour cream over mushroom/onion mixture, using a spatula.
  • Sprinkle with bread crumbs.
  • Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
  • Sprinkle with parsley and paprika and serve.