A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Baked White Fish in a Sour Cream/Parmesan Sauce

Baked White Fish in a Sour Cream/Parmesan Sauce

The original recipe for this used halibut, but I had cod.  And the recipe calls for Parmesan cheese but I had a wedge of another hard cheese that is similar that I needed to use up.  In other words, the recipe really became more of a guideline.

I clipped this recipe so long ago that I don’t even remember what magazine it was.  It looks a little like it might be from an old Taste of Home issue but I couldn’t tell you when or what issue.

It calls for:

3 lbs Halibut steaks (1 inch thick) – but I figure any solid white fish will work

1 cup sour cream

1/2 cup grated Parmesan cheese (I used more, plus I topped with some more at the end and put under the broiler)

1/4 cup butter, softened

1/2 tsp dill weed (I don’t like it, I didn’t add it)

1/2 tsp salt (surprisingly, I think it needs a little more)

1/4 tsp pepper.

Paprika (in the end, I also topped it with a special pepper blend)

Place the fish in a greased (I used butter) 13x9x2 baking dish.

Combine the sour cream, cheese, butter (dill if you use it) salt and pepper.

Spoon over the fish.

Cover with foil and bake at 375 Fahrenheit for 20 minutes.  Uncover, and sprinkle with paprika.  I also sprinkled on about another 1/2 cup of grated hard cheese (usually Parmesan, this time a French Beaufort that I had).

Bake 10-15 minutes longer or until fish flakes easily with a fork.  The cod I used was not very thick, so I think I only baked it another 8 minutes or so.  I also turned on the broiler, trying to brown it a little.

Steve had his with green beans.  A LOT of green beans.

I had not made this in quite a long time, and I remembered liking it, but this time it seemed to be missing something.  For tonight, I added a speciality pepper blend on top and it brought the fish to life.

Next time around I might boost it to 1 tsp of salt in the original mix, and rub a garlic clove around the casserole dish like you do with scalloped potatoes.  And put the final part under the broiler closer to the element to get some crunchy browning going on.

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