Baked DILL, SCALLION, & Lemon FISH FILLETS

Table of Contents: SEAFOOD/FISH

 

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

 

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

 

 

 

 

 

 

 

 

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.

 

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.

 

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.

 

Evenly spread the sour cream sauce over the fish fillets and sprinkle with the sliced scallions.

 

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.  Do not overcook.

 

Remove the baking dish from the oven, place an oven rack on the top level under the broiler, and turn the oven on broil.

 

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.

 

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.  If fresh dill weed is not available, use only paprika for garnish.

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