4 to 6 servings

Tilapia, flounder, or any other white fish works in place of orange roughy.

How to Make It

Step 1

Place fillets in a single layer in a lightly greased 13- x 9-inch pan.

Step 2

Stir together sour cream and next 4 ingredients; spread mixture evenly over fillets. Sprinkle with breadcrumbs, and drizzle with butter.

Step 3

Bake at 350° for 20 to 25 minutes or until fish flakes with a fork.

Ratings & Reviews

Tinahw's Review

November 25, 2013
Loved this recipe! As did some of the previous reviewers, I halved the sauce. Also, instead of using butter, I sprayed the top of the breadcrumbs with butter flavored cooking spray. Lastly, instead of using sour cream, I used fat free Greek yogurt. This recipe is a definite keeper!

MommaTie's Review

July 21, 2009
This was good. My very picky 6 year old liked it, which is saying a lot. I will definately make it again as it was a super easy week night meal. Served it with Uncle Ben's Ready Rice and Sugar Snap Peas.

kwbanker's Review

March 31, 2014
Great recipe. I use about 2lbs of flounder or grouper for this recipe. The key is to pick out a thin fish fillet & spread the sauce thin. If you use more fish, you will need to add additional breadcrumbs & butter. This is my husband's favorite baked fish recipe.

Lebensmittel's Review

January 09, 2009
I followed the recipe but used a very thin layer of the sauce and instead of butter I squeezed some lemon on top. I baked the fish for 20 min and then placed under broiler to brown the top. It was very tasty but still a bit mushy on top. Next time I'll try even less sauce, no lemon, and more time under the broiler

fittaraw's Review

October 14, 2009
This was amazingly good especially for being such a simple recipe! I did broil it for a couple minutes at the end to make it crisp on top and served with Mahatma yellow rice- definitely a keeper!

NicciLu's Review

November 14, 2011
My family loved this! I halved the sauce, and added one tablespoon lemon juice and a heaping half teaspoon of dill. Fantabulous!

Becky54's Review

July 13, 2010
A little rich--I would not use as much sour cream next time.