Sauteed Fish with sour cream & dill

By draingal

This recipe works well with Walleye, crappies, perch or bluegill --- any white-fleshed fish.

Ingredients

• the sauce:
• 2 bluegill fillets
• 1/4 cup flour
• salt and pepper to taste
• 1/4 cornmeal
• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 1/2 cup white wine
• 6 tbsp. sour cream
• 2 tbsp. fresh dill, chopped
• 1 tbsp. fresh parsley, chopped
• zest of 1 lemon, chopped

Preparation

Step 1

In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, corn meal and dredge the fillets, shaking them lightly to remove the excess flour.
Sauté the fillets over medium heat until golden. Turn the fish and continue to cook until done. Remove to two warm plates.
With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high heat. Add wine and cook for 5-8 minutes, or until reduced by half.
Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper as needed. Pour the sauce over fish and serve immediately.