Ingredients

• 1 lb fish fillet, patted dry (I use firm white fish)
• 4 ounces sliced mushrooms
• 1 small onion, chopped
• 1 tablespoon butter
• 1/2 teaspoon thyme
• 1/4-1/2 teaspoon salt
• 1/4-1/2 teaspoon pepper (can use either white or black)
• 1/2 cup sour cream, at room temperature (if using light sour cream, bring to room temperature and stir well)
• 3 -5 tablespoons grated or shredded parmesan cheese
• 2 tablespoons dry breadcrumbs
• paprika (for garnish)
• chopped parsley (for garnish)

Instructions

1. Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.

2. Preheat oven to 350 degrees fahrenheit.

3. Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.

4. Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.

5. Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.

6. Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.

7. Mix remaining cheese into sour cream.

8. Spread sour cream over mushroom/onion mixture, using a spatula.

9. Sprinkle with bread crumbs.

10. Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.

11. Sprinkle with parsley and paprika and serve.