Wednesday, March 14, 2012

Baked Fish with Parmesan-Sour Cream Sauce

This meal took all of 5 minutes to assemble, using ingredients I already had, before putting it in the oven.  Also, it tasted so good!  We'll make this again.

We used defrosted tilapia filets, and Southern Living says that flounder, orange roughy, or any other white fish works well in this recipe.  Obviously, the better the fish, the better it will taste.  We used 3 fillets, but I'd use the same amounts for the Parmesan-Sour Cream sauce for 4 fillets; if you change the amounts up or down, they're easily adjustable. 

(A note on the word "fillet" - it's spelled with one L when talking about beef, and two Ls with fish.  How strange!)

This recipe couldn't be easier.  I hope you try it!

3 tilapia filets
4 oz sour cream
2 heaping Tbsp Parmesan cheese
1/4 tsp paprika
Salt and pepper, to taste
1 Tbsp bread crumbs

Place fillets in a single layer in a lightly grased 13"x9" baking dish.  Stir together sour cream, Parmesan, paprika, salt, and pepper; spread mixture evenly over fillets.  Sprinkle with breadcrumbs.  Bake at 350 for 20-25 minutes or until fish flakes with a fork.

1 comment:

  1. Aren't you fancy with your L lesson? I guess your whole name is more of a fish name than a beef name. Get it?! Riddle time!