Baked Fish Fillets for 4 Jul 13, 2017 21:59:41 GMT -8 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by marti on Jul 13, 2017 21:59:41 GMT -8 Baked Fish Fillets for 42 lb fish fillets2 large onions6 tablespoons olive oil2 tablespoons butterflour2 cups beef broth1 teaspoon tomato bullion powder or 1/2 teaspoon tomato paste1 cup sour cream1/2 cup water1/2 teaspoon salt1/2 teaspoon pepper1 teaspoon dried tarragonPreheat the oven to 400F.Cut up the onions and brown lightly in 4 tablespoons olive oil. Cut thefish into steaks, pat dry, drench in flour, fry lightly in 2 tablespoonsolive oil and 2 tablespoons butter on both sides. Arrange 1/2 of theonions over the bottom of a baking dish, arrange the fish over theonion, cover with the remaining onion. Deglaze the onion skillet withthe broth. Pour off the fat from the fish skillet and deglaze withwater. Scrape all the brown particles. Combine both liquids and add thesour cream, salt, pepper and tarragon. Mix well, pour over the fish, bakeone hour uncovered.Serve with boiled herbed potatoes, asparagus or green beans.