| | Directions | | Preheat oven to 425°. Grease an 8x11-inch baking dish. Thaw cod if frozen and pat dry. Arrange fish in prepared baking dish in a single layer and sprinkle with salt and pepper. Combine sour cream, mustard, dill, onion and wine in a small bowl and mix well. Spread sauce evenly over fish and sprinkle with bread crumbs. Bake 15-18 minutes, until fish flakes easily when pressed and top is golden. Serves 4. Leigh's tip: Substitute 2-3 teaspoons dried dill weed for the fresh dill. |
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| Ingredients | | - |  | 4 cod fillets, 1 1/2 pounds |
| - | | Salt and pepper, to taste |
| - | | 3/4 cup sour cream |
| - | | 1/4 cup Dijon Mustard |
| - | | 3 tablespoons chopped fresh dill |
| - | | 1 tablespoon finely minced red onion |
| - | | 1 tablespoon dry white wine |
| - | | 1/2 cup seasoned bread crumbs |
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