Viennese-Style Fish Fillets

• 1 1/2 lb. fresh or frozen fish fillets (such as orange roughy or sea bass, 1/2-inch thick)
• Dijon style mustard
• 2 Tbsp. lemon juice
• 2 Tbsp. flour
• 1/2 c. sour cream
• 1/4 c. soft bread crumbs
• 3/4 c. finely chopped, fully cooked ham
• 1/4 c. Parmesan or Romano cheese
• 2 Tbsp. finely chopped dill pickle
• 1 Tbsp. finely chopped onion

1. Thaw fish if frozen.
2. Spread with mustard.
3. Sprinkle with lemon juice.
4. Arrange fish on greased rack in baking dish.
5. Combine ham, sour cream, flour, pickle and onion.
6. Spread on top of fish.
7. Bake, uncovered, in a 450u0b0 oven for 10 minutes.
8. Combine bread crumbs and cheese; sprinkle over fish.
9. Bake, uncovered, 5 to 10 minutes more or until fish flakes easily with fork.
10. Makes 6 servings.
11. Per serving:
12. 190 calories, 7 grams fat, 77 milligrams cholesterol.

fish, mustard, lemon juice, flour, sour cream, bread crumbs, parmesan, dill pickle, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235976 (may not work)