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In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with sour cream mixture, then roll in crumbs. Place in 2 greased 9x13 inch baking dishes. Drizzle with butter.
Bake, uncovered, at 425 degrees F for 12 minutes. Sprinkle with Parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.
By Robin from Washington, IA
By
04/17/2007
I made this tonight my family of 8 loved it I used Pollock with it tonight. I will be making it agian...Thanks for the great reciepe
By Rob (Guest Post)
04/16/2007
I fix a simular dish. But, it's so rich I think I'll try yours.
No name Fish
2 fish fillets (any white fish, fresh or frozen)
1 can condensed cream of shrimp soup, NOT diluted
Parmesan cheese
Paprika, I prefer the smoked
Preheat oven to 375 degrees.
Lightly spray a baking sheet with non-stick spray, lay the fish in pan, with a slight seperation between fillets.
Coat the fish with the sshrimp soup, sprinkle with cheese and top with the paprika.
Bake for approximately 30-35 minutes, depending on thickness of fish. Fish should seperate neatly with slight pressure from a fork.
By Lisa (Guest Post)
04/16/2007
This is a great idea. I haven't heard of using cream cheese with fish before. I'll have to try it!
By
04/16/2007
Robin, this sounds great! What type of fish fillets would you suggest? What have you tried?
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