Bluefish Baked In Sour Cream Recipes

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Steps:

• Cut the fish in half to make 4 servings.
• Mix 1 tbsp water and 1 tbsp lemon juice. Brush the mixture on both sides of the fish. Sprinkle with a little salt and pepper (Remember, there will be salt and pepper in the sour cream topping).
• Arrange the fish in a lightly greased 11 x 7 x 1/2 inch baking dish. Bake uncovered at 450 degrees for 12 to 15 minutes or until the fish flakes easily when tested with a fork.
• While the fish is cooking, combine the sour cream, mayonnaise, green onions, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp ground red pepper. Once the fish flakes easily, spoon the sour cream mixture evenly over the fish.
• Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated.
• Serve immediately.

Steps:

• Season the fish with salt and pepper and place them in a large greased baking dish.
• Mix remaining ingredients together and spread over fillets.
• Bake at 350 degrees for about 25 minutes and just broil top to get browned.
• Fish should flake easily when tested with a fork.

Steps:

• In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.

Steps:

• Preheat oven to 425 degrees F.
• Oil baking dish and set aside.
• With the fish opened, place parsley, green onion, herbs and celery on flesh and season with salt and pepper.
• Close fish over but do not tie.
• Place in baking dish and sprinkle with oil and lemon juice.
• Bake 14 minutes in the hot oven.

Steps:

• Place filets in single layer in a lightly greased 13x9" pan.
• Stir together sour cream, Parmesan cheese, paprika, salt and pepper.
• Spread mixture evenly over filets.
• Sprinkle with bread crumbs, and drizzle with butter.
• Bake at 350 for 20-25 minutes or until fish flakes with fork.

Steps:

• Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
• Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
• Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
• Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.

Steps:

• Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
• Preheat oven to 350 degrees fahrenheit.
• Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
• Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
• Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
• Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
• Mix remaining cheese into sour cream.
• Spread sour cream over mushroom/onion mixture, using a spatula.
• Sprinkle with bread crumbs.
• Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
• Sprinkle with parsley and paprika and serve.