Thursday, January 19, 2012

Improv Cooking Challenge: Baked Fish with a Parmesan Sour Cream Sauce


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!
xoxo,

Baked Rockfish with a Parmesan Sour Cream Sauce
Recipe adapted from Lizzie on Food.com

skim milk
lemon juice
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
lemon wedges

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.  

If you enjoyed this recipe, I'd love for you to "like" my Facebook page, follow me on GFC, or pin my pictures!  Thanks a million! xo


14 comments:

carolinaheartstrings said...

Hello fellow Improver! This looks delicious. We made a terrific food. Come visit and check it out!

Jen at The Three Little Piglets said...

I'm allergic to fish, but I bet this would be amazingly good over chicken as well!

Robyn said...

We don't eat much fish, but we do enjoy it. The Hubby needs to go fishing more often!

Your recipe sounds delicious. A perfect fit with roasted veggies.

Kiri W. said...

Oh wow, this looks amazing :) I did fish too! Love the veggies you are serving with it, too.

Teri@thefreshmancook said...

This looks amazingly delicious! Great recipe! I stopped by from the Improv Challenge!

Loy said...

Coming by from Improv. The hubby doesn't eat fish, but this looks delicious. The rest of your dinner sounds awesome also. I, too, will have to try this sauce with chicken. Thanks for sharing.

Anne@FromMySweetHeart said...

I just love rockfish! And this looks scrumptious! I bet that sauce was lemony and light! (Your side dishes are awesome, too!) : )

Ashley @ Kitchen Meets Girl said...

This looks phenomenal! I'm always looking for new ways to prepare fish--thanks for sharing the recipe. Found you through the Challenge!

beti said...

that parmesan cream sounds delicious!

Lisa~~ said...

Love that you went savory, your fish looks wonderful.

Kristen said...

Onions, cheese and a yummy sauce? YUMMO! That is some good looking fish. How fun that it's fresh caught, too!

Pam @ The Meltaways said...

What a great recipe - I have been craving fish for weeks and this may have sent me over the top!

Hearty Appletite said...

We had rock fish last week and I made the comment that it really needed some type of white sauce. Now I know what I'll do next time! Great post!

Lisa @ Lisa's Dinnertime Dish said...

I found you over at Carrie's Experimental Kitchen. This recipe sounds amazing! I'm going to pin it!!