A delicious fish dish with it origins in Austrian Cuisine.
1 lb White fish fillets, patted dry
4 oz sliced mushrooms
1 small onion, chopped
1 tablespoon butter
½ teaspoon thyme
¼-½ teaspoon salt
¼-½ teaspoon pepper
4 fl oz sour cream
3 -5 tablespoons grated parmesan cheese
2 tablespoons dry breadcrumbs
paprika (for garnish)
chopped parsley (for garnish)
Pre-heat the oven to 180°C – 350°F – Gas 4
Lightly butter a rectangular oven-proof dish and place the fillets of fish inside.
In a large heavy based frying pan, melt butter and saute the mushrooms and onions until golden brown. Sprinkle with the chopped Thyme. Spread the mixture over the fish and season. Sprinkle this with a little of the parmesan cheese. Stir the remaining parmesan into the sour cream and spread this over the top of the mushroom mixture. Sprinkle the breadcrumbs over all.
Bake in the oven, uncovered, for about 30 minutes until the fish flakes easily when tested with a fork. Before serving sprinkle with the paprika and chopped parsley to garnish.
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