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I should be posting a recipe that's fit for Bloggiesta, but I already had this one typed in and formatted. I won't post a photo this time, because it's doesn't photograph well. After you read the recipe you'll see that it's white fish with a whiteish sauce and a whiteish topping. To top it off, I usually serve fish with rice, which is white. That is, unless I remember to put brown rice on an hour before I want supper ready, then it's beige...close to white. And for some reason that I have yet to discover, I've made cauliflower (more white) with this dish more often than not. I usually realize my "error" when we serve and everything on the plate is white. Since cauliflower is considered a green leafy vegetable and really, really good for you, I try not to stress about it too much. Anyway, here's the recipe:
Oven-Baked French Fillets (adapted from recipe sheet from my local fish store)
1 pound fish fillets (I use tilapia or basa)
1/2 cup light sour cream
2 tsp dijon mustard
1/2 teaspoon dried tarragon
1/4-1/3 cup Parmesan cheese, grated or shredded
Place fish in a large oven dish. Loosely cover with foil.
Bake at 450ºF for 7 minutes (12 minutes if fish is frozen). It should be somewhat cooked, but not completely. Some translucency in the middle is good. I usually check after 5 minutes, then at 2 minutes intervals until it's done.
Drain off liquid.
Mix sour cream, mustard and tarragon together. Spread over fish and sprinkle with cheese.
Bake, uncovered, until cooked through and golden. About 8-10 minutes.
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