Danish Baked Fish Fillets

• 6 (6 or 7 oz.) fish fillets
• 1/2 c. chicken broth
• juice of 1/2 lemon
• salt
• 3 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1 1/2 tsp. dried dill
• salt and pepper
• 1/3 c. sour cream
• parsley for garnish

1. Put fish, patted dry, in single layer in baking dish.
2. Cover with broth and lemon juice.
3. Salt lightly .
4. Bake, covered, 10 to 15 minutes, until opaque.
5. Transfer to platter.
6. If liquid is less than 1 cup, add broth.
7. Melt butter over medium heat in skillet. Stir in flour, cook, don't brown.
8. Remove from heat.
9. Gradually stir in liquid over heat until thick.
10. Blend in sour cream and dill.
11. Spoon over fish.
12. Bake at 400u0b0, uncovered, until sauce is bubbly, 10 to 12 minutes.

fish fillets, chicken broth, lemon, salt, butter, flour, dill, salt, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785220 (may not work)