epicurious3.9
Easy Sour Cream and Onion Fish
In this quick and easy weeknight fish recipe, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 15 min👤 Ali Slagle📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
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.
½ cups sour cream1lemon1Salt and pepper, to taste
2
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.)
Four 6 oz. fish fillets (cod, salmon, halibut, or trout)Salt and pepper, to taste
3
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).
lemon1
4
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.
Salt and pepper, to tastelemon1
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