Creamy Halibut or Cod in Sourdough

Creamy Halibut or Cod & Sourdough
Serves 4 – 6

2.5 – 3 pounds fresh Halibut or Cod
White Zinfandel (at least 2 cups)
1 cup mayonnaise
1 cup sour cream
1 cup cottage cheese
1 medium onion, chopped
½  loaf sour dough bread for bread crumbs (enough to make 2 cups)
1 tsp. salt
½ tsp. pepper
1 tsp. paprika sprinkled over the top

Cover the fish with the Zinfandel and let marinate for 15 – 30 minutes.

Mix together in a bowel the mayonnaise, sour cream, cottage cheese and chopped onion.

In a blender or food processor, chop up the sour dough bread into crumbs to make at least 2 cups.

Drain the wine off the fillets.  Butter a casserole dish.  Sprinkle bread crumbs over the bottom.  Spread out the fillets.  Cover with more of the bread crumbs.  Seal the fish with the creamy mixture.  Sprinkle paprika on top. 

Bake uncovered at 450° for 30 minutes or until fish is thoroughly baked through.  Can be left in warm oven for 10 minutes after baking.  Serve with rice or boiled potatoes.

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