BAKED FISH FILLET WITH SOUR CREAM SAUCE
- 2 fillets basa fish about 1.5 lb in total, or any white fish of choice
- 3 tablespoons Avalon butter melted
- 1/4 teaspoons salt
- 1/8 teaspoon pepper freshly ground
- 2 tablespoons garlic chopped
- 1/2 lemon
- 2 tablespoons Avalon sour cream
- handful cilantro chopped
Preheat oven to 400 deg F, with the rack on the upper middle part of the oven.
In a glass or metal baking dish big enough to hold both fillets side by side, mix the butter, garlic, salt and pepper.
Place the fish fillets into the mixture, and then turn them over both sides are coated. Cover the dish with aluminum foil and place in the oven.
Bake for 20 minutes* and turn off the heat. Take the dish out of the oven and squeeze the lemon over the fillets, getting rid of any seeds. Sprinkle with chopped cilantro and cover again with aluminum foil. Place back in the oven and cook with the residual heat for another 5-10 minutes*, until the flesh becomes flaky and the thinner edges begin to have some color. Transfer the fish on a serving plate.
*Baking time will vary depending on the thickness of the fillets.
Don’t toss the leftover juices in the baking dish. Stir in the sour cream with a spoon until you have a smooth and creamy sauce. Drizzle over the fish before serving.
This dish is best served with coconut rice. To make coconut rice: replace half of the water you would put in the white rice with coconut milk (canned is fine) and add a pinch of salt. Cook like regular rice. Fluff right after it is cooked.