Yield: 1 servings
|1 pounds||Fish, cod, sole or flounder|
|2||Cloves garlic, minced|
|Lemon juice to taste|
|1 tablespoon||Dijon mustard|
|Fresh dill or parsley|
|1 medium||Thinly sliced onion|
|1 cup||Sour cream|
|1 cup||Cooked baby shrimp|
Wipe fish with damp cloth, cut into serving pieces. Saute onion in butter in heavy saucepan until soft. Add garlic and fish. Sprinkle with water, add salt and pepper. Heat to simmer. Cook 10 to 20 minutes depending on fish used and serving size. Do not over cook.
Sprinkle with lemon juice. Mix sour cream and mustard. Just before serving, add sour cream mixture and baby shrimp to casserole. Heat until hot without stirring. Sprinkle with dill or parsley.
Submitted By BARRY WEINSTEIN On 06-20-95