Red Snapper or Other Fish Fillets in Paprika Sour Cream

• 1 1/2 to 2 pounds fillets of red snapper, halibut, or grouper, skinned and cut into 1-inch cubes
• 1/4 cup fresh lemon juice
• Salt and black pepper
• 3 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1/2 cup sour cream
• 1/2 cup fish stock, preferably homemade (page 161), or water
• 2 teaspoons hot paprika, plus more to taste
• 1/4 cup chopped fresh dill leaves
• 1/4 cup chopped fresh parsley leaves

1. Toss the fish in a bowl with the lemon juice and some salt and pepper.
2. Put the oil in a large skillet with a lid, preferably nonstick, and place over medium-high heat.
3. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
4. Stir in the sour cream and stock and lower the heat to medium-low to maintain a gentle simmer.
5. Add the fish with its marinade, cover, and cook until a thin-bladed knife passes through the fish with just a little resistance, about 5 minutes.
6. Stir in the paprika and dill and simmer until the sauce thickens slightly.
7. Taste and adjust the seasoning, garnish with the parsley, and serve hot.
8. Preheat the oven to 450F.
9. Use the oil (or, better still, softened butter) to grease a baking dish or casserole.
10. Toss the fish with the salt, pepper, lemon juice, onion, paprika, and dill.
11. Stir in the sour cream and just 1/4 cup fish stock.
12. Place in the baking dish and bake, uncovered, until the fish flakes when probed with a fork, about 10 minutes.
13. Garnish with parsley and serve.

red snapper, lemon juice, salt, extra virgin olive oil, onion, sour cream, fish stock, hot paprika, dill, parsley

Taken from www.epicurious.com/recipes/food/views/red-snapper-or-other-fish-fillets-in-paprika-sour-cream-386189 (may not work)