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LOCATION: Recipes >> Fish >> Baked Fish 11

Print this Recipe    Baked Fish 11

Baked Fish Fillets for 4

2 lb fish fillets
2 large onions
6 tablespoons olive oil
2 tablespoons butter
flour
2 cups beef broth
1 teaspoon tomato boullion powder or 1/2 teaspoon tomato paste
1 cup sour cream
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried tarragon

Preheat the oven to 400F.

Cut up the onions and brown lightly in 4 tablespoons olive oil.
Cut the fish into steaks, pat dry, drench in flour, fry lightly in
2 tablespoons olive oil and 2 tablespoons butter on both sides.
Arrange 1/2 of the onions over the bottom of a baking dish, arrange
the fish over the onion, cover with the remaining onion. Deglaze
the onion skillet with the broth. Pour off the fat from the fish
skillet and deglaze with water. Scrape all the brown particles.
Combine both liquids and add the sourcream, salt, pepper and
tarragon. Mix well, pour over the fish, bake one hour uncovered.

Serve with boiled herbed potatoes, asparagus or green beans.

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