Turbot Parmesan

1 to 1 1/2 lbs. Turbot Fillets (or any Flatfish)
1/2 tsp. salt
3/4 cup sour cream
1 Tbsp. chives
Paprika
Pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fine dry bread crumbs (or Italian style)
Watercress (optional)

Wash and pat Turbot dry with paper towels. Arrange in greased baking pan. Sprinkle salt and pepper over fish. Mix sour cream with cheese, chives and crumbs. Spread over fish. Dust with paprika. Bake at 450 F for 10 minutes per inch of thickness. Garnish with watercress.

Makes 4 servings

Turbot Parmesan printer friendly version located here. (Just the recipe. Nothing else.)
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