Fish Otis

The Moosewood Cookbook that I have is primarily vegetarian, but does include some fish recipes, and this is an excellent one. It calls for "firm fish fillets" and assumes there will still be a side with skin attached. I used skinless tilapia fillets this time, but I suspect it'd be even better with something a bit heftier, like cod. The sour cream and dill are a nice flavor, and when served on egg noodles as the recipe suggests, the sauce mingles with the noodles well. Paired with a salad or simple vegetable, this is a quick and rewarding weeknight meal!

Fish Otis

Serves 2

10-12 ounces firm fish fillets

4 tsp fresh lemon juice

2 tsp chopped fresh dill (or 3/4 tsp dried)

dash of salt and pepper

1/3-1/2 cup sour cream

2-3 thick slices red onion

Preheat the oven to 375. Rinse and dry the fish fillets and place them, skin side down, in an oiled baking pan. Sprinkle with the lemon juice, dill, salt and pepper. Spread the sour cream evenly over the fillets. Break the onion slices into rings and press them into the sour cream.

Cover the pan and bake until the fish is no longer translucent and flakes easily with a fork. The amount of time varies with the thickenss of the fish, but it usually takes 25 to 30 minutes.