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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My family is Polish and it's custom to serve meatless meal on Christmas Eve. So I Tried this fish a few years ago. My family loved it. It's easy to make and very elegant, too.-Elizabeth Harrer of Lockport, New York Ingredients:
6 orange roughy or whitefish fillets (6 ounces each) |
2 tablespoons butter, melted, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup each julienned sweet red, yellow and green pepper |
1/2 cup thinly sliced onion |
3/4 cup reduced-fat sour cream |
paprika, optional |
Directions:
1. Pat fish fillets dry with paper towels; place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle fish with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 10 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a skillet, saute sweet peppers and onion in remaining butter until almost tender. Dollop fish with sour cream; top with vegetable mixture. Bake 2-3 minutes longer or until heated through. Sprinkle with paprika if desired. Yield: 6 servings.
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