Viennese-Style Fish Fillets Recipe

Name: Viennese-Style Fish Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. fresh or frozen fish fillets (such as orange roughy or sea bass, 1/2-inch thick); Dijon style mustard; 2 Tbsp. lemon juice; 2 Tbsp. flour; 1/2 c. sour cream; 1/4 c. soft bread crumbs; 3/4 c. finely chopped, fully cooked ham; 1/4 c. Parmesan or Romano cheese; 2 Tbsp. finely chopped dill pickle; 1 Tbsp. finely chopped onion

Servings: persons

1 1/2 lb. fresh or frozen fish fillets (such as orange roughy or sea bass, 1/2-inch thick)
Dijon style mustard
2 Tbsp. lemon juice
2 Tbsp. flour
1/2 c. sour cream
1/4 c. soft bread crumbs
3/4 c. finely chopped, fully cooked ham
1/4 c. Parmesan or Romano cheese
2 Tbsp. finely chopped dill pickle
1 Tbsp. finely chopped onion

1
Thaw fish if frozen.
2
Spread with mustard.
3
Sprinkle with lemon juice.
4
Arrange fish on greased rack in baking dish.
5
Combine ham, sour cream, flour, pickle and onion.
6
Spread on top of fish.
7
Bake, uncovered, in a 450u00b0 oven for 10 minutes.
8
Combine bread crumbs and cheese; sprinkle over fish.
9
Bake, uncovered, 5 to 10 minutes more or until fish flakes easily with fork.
10
Per serving:
11
190 calories, 7 grams fat, 77 milligrams cholesterol.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 lb. fresh or frozen fish fillets (such as orange roughy or sea bass, 1/2-inch thick), Dijon style mustard, 2 Tbsp. lemon juice, 2 Tbsp. flour, and more.

Yes, Viennese-Style Fish Fillets 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.

Viennese-Style Fish Fillets

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