Ingredients:
1 lb fish fillets, patted dry ( I use firm white fish)
4 ounces sliced mushrooms
1 small onions, chopped
1 tablespoon butter
1/2 teaspoon thyme
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper ( can use either white or black)
1/2 cup sour cream, at room temperature ( if using light sour cream, bring to room temperature and stir well)
3 -5 tablespoons grated or shredded parmesan cheese
2 tablespoons dry breadcrumbs
paprika ( for garnish)
chopped parsley ( for garnish)
Directions:
Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
Preheat oven to 350 degrees fahrenheit.
Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
Mix remaining cheese into sour cream.
Spread sour cream over mushroom/onion mixture, using a spatula.
Sprinkle with bread crumbs.
Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
Sprinkle with parsley and paprika and serve.
Servings: 4-6
Time preparation: 25 min.
Time total: 50 min.