Baked DILL, SCALLION, & Lemon FISH FILLETS
Table of Contents: SEAFOOD/FISH
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My recipe was featured in the online magazine, Crappie NOW, in the AUGUST 2012 issue. It is an outstanding specialty magazine for fishing enthusiasts at www.crappienow.com
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4 to 8 fresh or frozen white fish fillets, depending on size of fillets
Salt
Freshly ground black pepper
1 medium onion, finely chopped
4 T. butter or margarine
8 oz. sour cream
½ T. fresh dill weed, plus extra for garnish, or ½ tsp. dried dill weed
2 scallions with green tops, sliced thin
Paprika
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Wash the fish fillets and dry completely with paper towel.  Spray oil a baking dish, salt and pepper both sides of the fish fillets, and place them in the baking dish.
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If using dried dill weed, melt the butter in a non-stick skillet; then cook the chopped onions and the dried dill weed until onions are transparent.  If using fresh dill weed, melt the butter in a non-stick skillet; then cook the chopped onions only. The fresh dill weed will be added later.
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Turn heat to low; then stir in the sour cream.  Add the lemon juice and blend.
Remove from the heat and add the fresh dill and stir.
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Evenly spread the sour cream sauce over the fish fillets and sprinkle with the sliced scallions.
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Bake, uncovered, at 350 degrees for about 15 to 20 minutes or only until the fish turns from a translucent color to a white color, and the fish-flesh makes white flakes when tested with a fork. Â Do not overcook.
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Remove the baking dish from the oven, place an oven rack on the top level under the broiler, and turn the oven on broil.
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When broiler is up to temperature, place the baking dish on the top oven rack. Watch very carefully and broil until the sour cream topping begins to brown, about 2 minutes.
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After removing the baking dish from the oven, sprinkle the tops of the fish fillets with a few small fresh dill weed sprigs and paprika for garnish. Â If fresh dill weed is not available, use only paprika for garnish.