Fish With Sour Cream Sauce Recipes

FISH TACO SAUCE

Steps:

• Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.

FISH WITH CREAM SAUCE

Steps:

• In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.

ROASTED STRIPED BASS WITH CHIVE AND SOUR CREAM SAUCE

Steps:

• Make sauce:
• Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
• Prepare fish:
• Preheat oven to 450°F.
• Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
• Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
• Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
• *Available at farmers markets.

BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE

Steps:

• Place filets in single layer in a lightly greased 13x9" pan.
• Stir together sour cream, Parmesan cheese, paprika, salt and pepper.
• Spread mixture evenly over filets.
• Sprinkle with bread crumbs, and drizzle with butter.
• Bake at 350 for 20-25 minutes or until fish flakes with fork.

FISH WITH SOUR CREAM SAUCE

Steps:

• Melt butter in a skillet.
• Saute onions in butter until lightly browned.
• Arrange fish on top of onions and sprinkle with seasonings.
• Add the water.
• Cover, bring to a boil and then lower heat to low.
• Cook for 45 minutes.
• Divide fish onto two plates.
• Stir sour cream into onions and liquid left in pan.
• Serve sauce over fish.

FISH AND SOUR CREAM BAKE

Steps:

• Cut the fish in half to make 4 servings.
• Mix 1 tbsp water and 1 tbsp lemon juice. Brush the mixture on both sides of the fish. Sprinkle with a little salt and pepper (Remember, there will be salt and pepper in the sour cream topping).
• Arrange the fish in a lightly greased 11 x 7 x 1/2 inch baking dish. Bake uncovered at 450 degrees for 12 to 15 minutes or until the fish flakes easily when tested with a fork.
• While the fish is cooking, combine the sour cream, mayonnaise, green onions, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp ground red pepper. Once the fish flakes easily, spoon the sour cream mixture evenly over the fish.
• Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated.
• Serve immediately.

EASY SOUR CREAM AND ONION FISH

Steps:

• Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
• Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
• Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
• Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.

STEAMED FISH WITH SOUR CREAM SAUCE

Steps:

• Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
• Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
• Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
• Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.

FISH BAKED WITH SOUR CREAM

Steps:

• Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
• Preheat oven to 350 degrees fahrenheit.
• Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
• Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
• Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
• Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
• Mix remaining cheese into sour cream.
• Spread sour cream over mushroom/onion mixture, using a spatula.
• Sprinkle with bread crumbs.
• Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
• Sprinkle with parsley and paprika and serve.