Fish and Sour Cream Bake

By á-3031

Pillsbury Paper Cookbook

Ingredients

• 2 TBS flour
• 1 tsp salt
• 2 (8 oz) frozen fish fillets (Cod, Haddoch, Flounder)
• 1/2 cup milk
• 1 cup soft breadcrumbs
• 2 TBS margarine melted
• 1/2 tsp dill weed
• 1/2 cup sour cream

Details

Servings 4

Preparation

Step 1

In shallow dish combine flour, salt and pepper. Coat fish pieces in this. Arrange in a single layer in an ungreased 13x9 baking dish.

Pour milk over fish.

Toss bread crumbs with melted margarine. Put in a bowl.

Bake 350 for 40 to 45 minutes or until fish flakes easily
with a fork. Meanwhile bake bread crumbs 12 to 15 minutes until lightly browned.

In small bowl combine dill weed and sour cream. Spoon over fish. Top with browned bread crumgs. Bake for an additional 10 minutes until thorougly heated.