Ingredients
1 lb fish fillet
1/2 cup light sour cream
2 teaspoons Dijon mustard
1/2 teaspoon dried tarragon
3 tablespoons grated parmesan cheese
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 450F. Place fish in a large, oven proof dish, cover loosely with foil and bake for 5 minute (10 minute if frozen). Drain off liquid. Combine sour cream, mustard and tarragon and spread over fish. Sprinkle with Parmesan,. Bake, uncovered, for 5 minute or until golden.