- 2 pieces cod or other mild white fish, thawed if frozen and patted dry with paper towels
- salt and fresh ground black pepper to taste
- 3 T sour cream
- 1/4 tsp. garlic powder (can use 1/2 tsp. finely minced fresh garlic, but the garlic powder was easy)
- 1/4 tsp. dill weed (dried dill leaves)
- 2 T finely ground Parmesan cheese
- 3 T sliced green onion (about 3 green onions)
- Let the cod come to room temperature while you prep other ingredients.
- Preheat oven to 375F
- Slice 3 T green onions, then measure 2 T and finely chop them. Reserve the other 1 T sliced onions to garnish the cooked dish.
- In a small bowl, stir together the sour cream, garlic powder, and dill weed.
- Stir in the finely grated Parmesan cheese and green onions.
- When fish has come to room temperature, use a rubber scraper to spread an even coating of this topping over each piece of the fish, using all the topping mixture.
- Bake fish until the internal temperature reaches 145F/62C, or until fish pieces feel firm but not hard to the touch. (Use a fork to press down to test.)
- I baked my thick pieces of halibut for 24 minutes, but other types of fish or thinner pieces will probably cook more quickly.
- Serve hot, sprinkled with remaining sliced green onions.
Gooseberries Fresh Food Market