Roast Carp with Sour Cream |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 carp fillets | 1 Tbs butter | 1/2 cup of sour cream |
| 4 shallots, finely sliced | 2 lemons | 2 Tbs. fresh dill, chopped |
| 1 | Preheat the oven to 450 F. |
| 2 | Wash the fish fillets gently in cold water, then dry in paper towels. Season with salt and freshly ground black pepper. |
| 3 | Place the fillets in a buttered baking dish, lay on the sliced shallots and chopped dill, and cover each with sour cream. Pour on the juice from one lemon. Put the fish in the oven and roast for about 10 minutes till tender. Serve with lemon wedges. |