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.
*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.