Red Snapper or Other Fish Fillets in Paprika Sour C

Name: Red Snapper or Other Fish Fillets in Paprika Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds fillets of red snapper, halibut, or grouper, skinned and cut into 1-inch cubes; 1/4 cup fresh lemon juice; Salt and black pepper; 3 tablespoons extra virgin olive oil; 1 small onion, chopped; 1/2 cup sour cream; 1/2 cup fish stock, preferably homemade (page 161), or water; 2 teaspoons hot paprika, plus more to taste; 1/4 cup chopped fresh dill leaves; 1/4 cup chopped fresh parsley leaves

Servings: persons

1
Toss the fish in a bowl with the lemon juice and some salt and pepper.
2
Put the oil in a large skillet with a lid, preferably nonstick, and place over medium-high heat.
3
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
4
Stir in the sour cream and stock and lower the heat to medium-low to maintain a gentle simmer.
5
Add the fish with its marinade, cover, and cook until a thin-bladed knife passes through the fish with just a little resistance, about 5 minutes.
6
Stir in the paprika and dill and simmer until the sauce thickens slightly.
7
Taste and adjust the seasoning, garnish with the parsley, and serve hot.
8
Preheat the oven to 450F.
9
Use the oil (or, better still, softened butter) to grease a baking dish or casserole.
10
Toss the fish with the salt, pepper, lemon juice, onion, paprika, and dill.
11
Stir in the sour cream and just 1/4 cup fish stock.
12
Place in the baking dish and bake, uncovered, until the fish flakes when probed with a fork, about 10 minutes.
13
Garnish with parsley and serve.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 to 2 pounds fillets of red snapper, halibut, or grouper, skinned and cut into 1-inch cubes, 1/4 cup fresh lemon juice, Salt and black pepper, 3 tablespoons extra virgin olive oil, and more.

Yes, Red Snapper or Other Fish Fillets in Paprika Sour Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper or Other Fish Fillets in Paprika Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions