Name: Sour Cream Fish Bake
Yield: 4 servings
Ingredients: 1 lb cod, snapper fish fillets; salt and pepper, to taste; 2 tbsp flour; 10 tbsp butter or margarine; 2 cup 1/2 lb chopped mushrooms; 5 medium sized potatoes, diced; 2 eggs, hard-boiled and sliced; 0.25 cup grated cheddar cheese; 2.5 tbsp 2 to 3 finely chopped parsley; 1 cup sour cream; 1 tbsp flour; 1 tbsp butter

Fish And Seafood

Serves 4

12 ingredients

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Ingredients

1 lb cod, snapper fish fillets
salt and pepper, to taste
2 tbsp flour
10 tbsp butter or margarine
2 cup 1/2 lb chopped mushrooms
5 medium sized potatoes, diced
2 eggs, hard-boiled and sliced
¼ cup grated cheddar cheese
2½ tbsp 2 to 3 finely chopped parsley
1 cup sour cream
1 tbsp flour
1 tbsp butter

Method

Season the fish with salt and pepper; coat with flour. Saute in 4 tablespoons butter 8-10 minutes or until lightly browned on both sides.
Saute the mushrooms in 1 tablespoon butter on high until the liquid has evaporated. Saute the potato slices in 4 tablespoons butter until soft and golden on both sides.
Arrange the fish in a buttered casserole. Top with the eggs, mushrooms and potatoes. Heat the sour cream. Knead together 1 tablespoon butter and 1 tablespoon flour; stir into the sour cream. Simmer 1 minute; spread over the potatoes. Sprinkle cheese on top and dot with butter.
Bake at 450 degrees 5-10 minutes. Garnish with parsley.

Notes

Easy casserole entree. Serves 4. From Rosauers (Seafood SF-47).

Original card

The recipe above was transcribed from this scan of Vera’s original card.