FISH BAKED WITH SOUR CREAM
Although I haven't made this dish in ages, it was one of the first I tried when DH and I were dating, and I made dinner for him! For that reason, I'm glad I found this cookbook (Betty Crocker's New International) to share this sentimental (for us) dish. I remember it being a very tasty dish; it's not very colorful, but it does have a nice flavor, and when made with light sour cream, isn't too detrimental to the waistline! It's described as both Hungarian and Austrian in its origin, "betyar fogas", and the note says that it's often accompanied by boiled russet potatoes. I used to serve it with a colorful salad, since a white fish dish and white potatoes was way too bland!
Provided by Lizzie-Babette
Categories Hungarian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 243.1, Fat 10.9, SaturatedFat 6, Cholesterol 88.2, Sodium 366.3, Carbohydrate 6.1, Fiber 0.8, Sugar 2.6, Protein 29.5
FISH AND SOUR CREAM BAKE
Although the original recipe calls for Halibut, I've found that any firm, white fish will work. If your fish is frozen, soak it in milk to help remove the frozen "fishy" taste. This is an easy recipe that comes together fast. Except for the fish, most people will have all the other ingredients on hand. I love this after a hard work day....quick, easy, and delicious! Original recipe is from the "Reflections of the West" cookbook, but I've made a few changes.
Provided by breezermom
Categories Lunch/Snacks
Time 24m
Yield 4 serving(s)
Number Of Ingredients 11
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.
BAKED BLUEFISH
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
Provided by Elise Bauer
Categories Fish New England Seafood
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place fillet skin-side down in foil-lined-roasting pan: Cut a piece of foil large enough to enclose the bluefish fillet. (You can double layer the foil if you are working with thin foil). Place the foil in a roasting pan. Rinse the bluefish fillet and place it in the center of the foil, skin side down.
- Add salt, pepper, lemon slices, butter, herbs: Sprinkle the fillet with salt and pepper. Lay a layer of thin lemon slices on top of the fillet. Arrange pats of butter along the top of the fillet. Lay several sprigs of fresh herbs on top of the butter and lemon slices.
- Add white wine and lemon juice, seal foil packet: Create a boat shape with the foil around the fish so that liquid does not leak out. Pour white wine over the fish, and sprinkle with the lemon juice. Crimp the edges of the foil together so they are relatively sealed.
- Bake: Place in the 350°F oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque.
Nutrition Facts : Calories 229 kcal, Carbohydrate 2 g, Cholesterol 55 mg, Fiber 0 g, Protein 13 g, SaturatedFat 5 g, Sodium 394 mg, Sugar 0 g, Fat 18 g, ServingSize Serves 2 to 4, UnsaturatedFat 0 g
BLUEFISH BAKED IN SOUR CREAM
Not many recipes for Bluefish posted so here's one from "Simply Seafood" by Vicki Emmons. This is super easy.
Provided by Oolala
Categories High Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season the fish with salt and pepper and place them in a large greased baking dish.
- Mix remaining ingredients together and spread over fillets.
- Bake at 350 degrees for about 25 minutes and just broil top to get browned.
- Fish should flake easily when tested with a fork.
Nutrition Facts : Calories 627.3, Fat 36, SaturatedFat 12.7, Cholesterol 210.7, Sodium 509.6, Carbohydrate 10.4, Fiber 0.1, Sugar 2.2, Protein 62.8
FISH WITH CREAM SAUCE
This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.-Tiffany Taylor, St. Petersburg, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
BAKED BLUEFISH WITH SEASONING
Make and share this Baked Bluefish With Seasoning recipe from Food.com.
Provided by Oolala
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle fish with salt and pepper.
- Place in baking dish.
- Combine tarragon, thyme, oregano and parsley; sprinke over fish.
- Sprinkle fish with olive oil and bake at 350 degrees F. for 20 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 0.5, Carbohydrate 0.4, Fiber 0.2, Protein 0.1
BAKED BLUEFISH
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
- Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
- Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 29.7 g, Cholesterol 162.8 mg, Fat 28.5 g, Fiber 1.4 g, Protein 42.4 g, SaturatedFat 14.2 g, Sodium 845.7 mg, Sugar 3.7 g
BAKED BLUEFISH
I have never understood people saying that Bluefish has a strong fishy taste. Not this recipie! Try it and then let me know...
Provided by Chef J. Bradford
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.
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.
Provided by Ali Slagle
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
BUSY-DAY BAKED FISH
An onion soup and sour cream mixture really adds zip to to this recipe. Your family would never guess that it's so quick and easy to prepare. -Beverly Krueger, Yamhill, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with sour cream mixture, then roll in crumbs. , Place in two greased 13-in. x 9-in. baking dishes. Drizzle with butter. Bake, uncovered, at 425° for 12 minutes. Sprinkle with cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 406 calories, Fat 21g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 680mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
CREAMY BARBECUED BLUEFISH
This recipe comes from a longtime fisherman from the East End of Long Island, the husband of artist Annie Sessler (who makes fish prints). He prepares bass and bluefish with recipes from his days cooking for crewmates on long dragger trips. For these bluefish fillets, you may wonder if all the toppings overwhelm the flavor of this dish. Though hardly Le Bernardin (or the American Heart Association, for that matter), fear not, as the mayo and melted cream cheese offset the oiliness of the fish.
Provided by Brett Martin
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Start grill or preheat oven to 450 degrees. Rinse fillets, and pat dry. Season liberally with salt and pepper. Take two large sheets of aluminum foil and curl up the edges, making a tray large enough to hold fish and other ingredients. Rub foil with olive oil.
- Spread a third of the onion slices on the foil, followed by a third of the tomato slices. Place fillets over tomato and onion layers. Place remaining onion over fillets, and dot evenly with mayonnaise.
- Dot cream cheese pieces over onions. Squeeze juice of intact half lemon over everything. Remove stray lemon pits. Place remaining tomatoes over onions and fish. Salt again. Lay lemon slices over and around fish.
- Cover loosely with foil, and place on hot grill or in oven. Cook 12 to 15 minutes, or until fish is cooked through. Remove foil tray from grill or oven, and dot fish with butter. Serve with some of the juices.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 47 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 15 grams, Sodium 672 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED BLUEFISH SPREAD
Steps:
- Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.
Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 209mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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