This recipe is so simple that I was able to provide all details in the caption of an Instagram. And it’s really similar to some recipes I’ve posted before, like this one and this one. But I liked it so much that I’m risking repetitiveness and posting it here on the good ol bloggity blog.
There are two reasons I loved this recipe:
- It’s delicious
- It’s so so so quick and easy
Preheat your oven to 425. While the oven is preheating, make a sauce by combining light sour cream (there’s no need for full fat here, trust me), dijon mustard, dried dill, and fresh grated parmesan. I didn’t use any sort of measurement. My process was to start with enough sour cream to fully coat the fish (and I mean fully – on both the top and sides). Then I added enough mustard to give it a light tint and enough parm to actually see the bits floating around in there. As for how much dill…I don’t know what to tell you…just add until it looks good to you. Other herbs like tarragon or thyme would work really well in here, too.
That sauce is so easy to whip up that you’ll have finished it before the oven has finished pre-heating. Cover the fish and bake for 20 minutes. Yum yum yum.