Cod Baked in Sour Cream
Yield
4 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cod fillets
cut into serving pieces |
|
| ½ | pint |
sour cream
|
*
|
| 3 | each |
shallots
minced |
*
|
| 1 | pound |
mushrooms
sliced |
|
| 2 | ounces |
Parmesan cheese
grated |
|
| 1 | tablespoon |
dill weed
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | x |
flour, seasoned
|
* |
| 1 | x |
bread crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cod fillets
cut into serving pieces |
|
| 237 | ml |
sour cream
|
*
|
| 3 | each |
shallots
minced |
*
|
| 453.6 | g |
mushrooms
sliced |
|
| 57.8 | ml/g |
Parmesan cheese
grated |
|
| 15 | ml |
dill weed
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
flour, seasoned
|
* |
| 1 | x |
bread crumbs
|
*
|
Directions
Sauté shallots, then sauté mushrooms.
Remove from heat, add dill and parsley, reserve.
Rinse fish, pat dry and dust with seasoned flour.
Arrange ½ mushrooms on bottom of buttered baking dish , cover with fish and top with mushrooms.
Sprinkle on grated cheese; spoon on sour cream.
Top with bread crumbs, dot with butter.
Bake in 375℉ (190℃). oven for 20 minutes.
