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.
Ingredients
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4 cod fillets, 1 1/2 pounds
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Salt and pepper, to taste
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3/4 cup sour cream
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1/4 cup Dijon Mustard
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3 tablespoons chopped fresh dill
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1 tablespoon finely minced red onion
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1 tablespoon dry white wine
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1/2 cup seasoned bread crumbs
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