Broiled Fish with Sour Cream
Whitefish or red snapper fillets topped with lemon juice, seasoned bread crumbs and a layer of sour cream with garlic and onion powder, broiled until golden. Serves 4.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This broiled fish from Sandra Mills's recipe book has a clever topping: lemon juice, a layer of seasoned bread crumbs and then sour cream spread over the crumbs, seasoned with garlic powder, onion powder, salt and pepper.
Under the broiler the sour cream turns golden and the fish stays moist.
Ingredients
- 4 whitefish or red snapper fillets
- 4 teaspoons lemon juice
- 1/4 cup seasoned bread crumbs
- 1/2 cup sour cream
- Garlic powder
- Onion powder
- Salt and pepper
Instructions
- Arrange. Arrange the fish skin side down in a broiling pan without a rack.
- Season. Sprinkle 1 teaspoon of lemon juice over each fillet, then a layer of crumbs.
- Top. With a knife, spread the sour cream over the bread crumbs. Sprinkle lightly with garlic powder, onion powder, salt and pepper.
- Broil. Broil 15 to 20 minutes, or until browned and the fish flakes easily. Serves 4.
Tips
- Keep the pan 6 inches or more from the broiler so the topping browns while the fish cooks through.
- Fish is done at 145°F, when it is opaque and flakes easily with a fork.
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