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.

Gluten-free with swapsKetoLow-carbHigh-proteinNo added sugar

Contains: milk, fish, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Broiled fish fillets topped with a golden sour cream and bread crumb crust
  • Prep 10 min
  • Cook 20 min
  • Total 30 min
  • Yield Serves 4

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

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

To make it gluten-free

  • For the bread or cracker crumbs, use gluten-free bread crumbs or panko.

See all our gluten-free recipes.

Instructions

  1. Arrange. Arrange the fish skin side down in a broiling pan without a rack.
  2. Season. Sprinkle 1 teaspoon of lemon juice over each fillet, then a layer of crumbs.
  3. Top. With a knife, spread the sour cream over the bread crumbs. Sprinkle lightly with garlic powder, onion powder, salt and pepper.
  4. Broil. Broil 15 to 20 minutes, or until browned and the fish flakes easily. Serves 4.

Nutrition per serving (estimated)

230Calories
7 gCarbohydrates
0 gFiber
6 gNet carbs
32 gProtein
7 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-free with swapsNo added sugar

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.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc or Pinot Grigio. Wine pairing guide

More seafood recipes

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