Herbed Salmon Fillets
|Sour cream||125 Milliliter (1/2 cup)|
|Butter||25 Milliliter, melted (2 tablespoon)|
|Minced onion||2 Teaspoon|
|Dried dill weed||1 1⁄2 Teaspoon|
|Chopped fresh dill||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Salmon fillets/Sole fillets||1 1⁄2 Pound (750 gram, skin on)|
In small bowl, combine sour cream, butter, onion, dillweed, thyme, salt, and pepper to taste.
Mix well. (Recipe can be made ahead to this point.)
Season fillets lightly with salt and pepper and place, skin side down, in single layer in lightly buttered shallow baking dish.
Spread sour cream mixture over fillets.
Bake in 425Â°F (220Â°C) oven for about 12 minutes or until sauce is bubbly and fish is opaque. (Time will vary depending on thickness of fish, about 10 minutes per inch 2.5 cm thickness of fresh fish.)