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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Low cal Baked Fish with Cream, Dill & Cucumbers Recipe

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This recipe for Low cal Baked Fish with Cream, Dill & Cucumbers is from The Bayer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb mild flavored fish (sole/salmon/talapia)
1/4 cp sour cream
1/4 tsp dijon mustard
pinch of salt and white pepper
2 tbs chopped fresh dill or 1/4 tsp dried dillweed
1 English cucumber or regular peeled cucumber
Directions:
Directions:
Preheat oven to 425º. Cut the fish into serving size pieces. Place each on a separate piece of foil large enough to generously wrap around the fish. Stir the cream, mustard and seasonings together. Spread over the fillets. Cut the cucumber into wedges or together. Spread over the fillets. Cut the cucumber into wedges or fingers approximately 1 1/2 inches long and 1/2 inch wide. Scatter over the fish, dividing equally. Tightly seal the foil pockets. Set on a baking sheet and bake in the centre of the preheated oven for 10 to 12 minutes, just until the fish flakes easily with the tines of the fork. Serve immediately. Serve with thinly sliced carrots and potatoes baked in foil packages along with the fish.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min

 

 

 

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