Fish with Cream Sauce Recipe

5 1
Fish with Cream Sauce Recipe
Fish with Cream Sauce Recipe photo by Taste of Home
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Fish with Cream Sauce Recipe

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5 1
Publisher Photo
This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.—Tiffany Taylor, St. Petersburg, Florida
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 slices bread, cubed
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds sole or haddock or grouper
  • 1 cup milk
  • 1-1/2 cups (12 ounces) sour cream

Directions

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. Yield: 6 servings.
Originally published as Fish with Cream Sauce in Taste of Home October/November 2000, p9

Nutritional Facts

4 ounce-weight: 509 calories, 29g fat (18g saturated fat), 141mg cholesterol, 869mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 29g protein.

  • 8 slices bread, cubed
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds sole or haddock or grouper
  • 1 cup milk
  • 1-1/2 cups (12 ounces) sour cream
  1. 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.
  2. 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.
  3. Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through. Yield: 6 servings.
Originally published as Fish with Cream Sauce in Taste of Home October/November 2000, p9

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