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1/3 cup chopped green onions
1-1/2 pounds sole or cod fillets
1 cup commercial sour cream (see note)
Salt and pepper, to taste
2 teaspoons lemon juice
1/2 teaspoon crushed dillweed
Preheat oven to 350 degrees F.
In a shallow casserole (lightly greased), layer one half of the fish, one half of the onions, salt and pepper to taste; sprinkle with 1 teaspoon of lemon juice and 1/4 teaspoon of the dillweed. Cover with one half of the sour cream.
Place on another layer of fish and repeat, ending with sour cream.
Cover and bake at 350 degrees for 30 minutes or until fish is cooked and bubbly. Serves 4.
L.M. of Bettendorf