"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?
Sunday, January 6, 2013
Baked Fish with Sour Cream Sauce on a Mashed Potato Bed: Recipe
Fish with Sour Cream-Horseradish Sauce on a Mashed Potato Bed
2 large potatoes, peeled and sliced
1 8 to12 ounce fillet of white fish (I used swai)
2 garlic cloves, pressed or minced
salt and ground black pepper to taste
2 tablespoons fresh lemon juice
1 cup sour cream (lowfat, or regular; your choice)
2 tablespoons prepared horseradish
1 tablespoon dried dill
1/2 to 1 cup chopped scallions
Rinse the fish and pat it dry, or else it'll steam, not bake. Boil the potatoes until tender, drain and mash with the garlic, and add salt and pepper to taste.
Heat oven to 350 degrees. Spray a baking dish with cooking spray or lightly coat with oil and put the mashed potatoes in it. Put the fillet on top of the mashed potatoes. Then drizzle the fillet with lemon juice. Put the sour cream, horseradish and dill into a small bowl and combine, then spread it evenly over the fish. Sprinkle the top with the scallions. Cover and bake for about 35 minutes and then serve.