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Nutrition Facts
Serving Size 1 (241g) Recipe makes 4 servings
Calories 349
Calories from Fat 151		(43%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 315mg		13%
Potassium 393mg		11%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 0.1g	0%
	Sugars 2.8g
Protein 27.2g		54%
detailed view... how is this calculated?

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Baked Fish Fillets Piquant

Recipe #258596 | 30 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lavender Lynn
Oct 12, 2007

My mother found this in our local newspaper when I was little. She called it "drunk fish". It is really delicious.

SERVES 4 (change servings and units)

Ingredients

1 cup white dinner wine
1 lb fish fillet (I use fillet of sole)
unseasoned breadcrumbs
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup onion, chopped
paprika

Directions

1
Marinate fish fillets for 1 hours in wine.
2
Drain fillets on paper towels.
3
Dip both sides of fish in crumbs.
4
Arrange in greased shallow baking dish.
5
Mix Mayonnaise, onion, sour cream, and spread evenly over fish.
6
Cover with thin layer of crumbs.
7
Dust with paprika.
8
Bake at 500 degrees F for 10 minutes or until fish flakes.

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Featured Reviews for This Recipe

From: AuntSana

On Jun 1, 2009

Lovely way to prepare fish. Had some beautiful tilapia fillets that were perfect for this. Prepared exactly as given. Enjoyed it tonight and have enough left over for another day. Thnx for posting, Lavender Lynn. made for ZWT5 for RRR

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From: 2Bleu (Bird&Buddha)

On Mar 11, 2009

Made as directed using flounder filets, Panko breadcrumbs, and red onion. This recipe has a beautiful mild flavor. We sprinkled a dash of paprika and parsley flakes just before baking for color. The only drawback was the fish was overcooked, giving it a texture of canned tuna. The mayo/sour cream mixture lends to the unique flavor of this recipe. Thanks for sharing.

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From: Dreamer in Ontario

On Feb 23, 2009

This is a delicious way to prepare fish. It's so quick and easy that it's ideal for a weeknight dinner. Other than cutting the recipe in half it was prepared exactly as written. The fish used was Alaskan Pollock. Made for PRMR Tag.

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From: A la Carte

On May 31, 2008

This is a fantastic, easy, delicious way to make fish. I threw it together in about 5 minutes, and both dh and I were very satisfied. We served with mashed swede and some fresh broc. But it would have been better with plain white rice I think. Either way, great fish dish. I will make this again. Thank you!

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Read all 5 reviews