When I saw the ingredients for the January Improv Challenge, lemons and sour cream, I immediately thought: fish! My husband caught a small, two-foot rockfish (striped bass) in the last week of the open season - it was the perfect size to feed four. I did this pretty little piece of fish justice with this amazing recipe that I found on Food.com. I can't wait to make this again - you can use any mild, white, flaky fish. I served it with roasted brussel sprouts and these yummy and beautiful stacked potatoes. Enjoy! Wishing you best dishes and yummy dreams!
Baked Rockfish with a Parmesan Sour Cream Sauce
Recipe adapted from Lizzie on Food.com
1 lb. fish, patted dry after soaking, cut into four portions
1/2 c. sliced mushrooms
1/2 sweet onion, sliced
2 tbsp. olive oil
2 sprigs of fresh thyme
dash of salt and pepper
1/2 c. light sour cream (room temperature)
1/4 c. (or more) shredded parmesan, plus 2 tbsp.
2 tbsp. dry bread crumbs
chopped, fresh parsley
1. Soak the thawed fish in a bowl of skim milk and 1-2 tbsp. of lemon juice for an hour. Set the oven to 350 degrees.
2. Pat the fish dry, portion it (the size of a deck of cards) and place it in a baking dish sprayed with nonstick spray.
3. Saute mushroom and onion in olive oil in a nonstick pan. When tender, place on top of the fish in the baking dish.
4. Top with 1-2 tbsp. of shredded parmesan and sprinkle with salt and pepper.
5. Mix the sour cream and the remaining parmesan together in a small dish. Spread over the fish, mushrooms, and onions with a spatula.
6. Sprinkle the bread crumbs in top of the sour cream.
7. Bake at 350 degrees for 35 minutes, or until the fish is flaky.
8. Top with fresh parsley and squeeze the lemon over the fish.
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