Ingredients

Pompano is mild in flavor; sole, flounder and orange roughy have a delicate flavor. 12 oz. skinless pompano, flounder, orange roughy, or sole fillets (about 1/2″ thick)
1/4 C. dairy sour cream
1 Tbsp. all-purpose flour
1/4 tsp. dried basil, crushed
1 pkg. frozen vegetables

Cooking Instructions

In a 10 inch covered skillet combine 1/2 cup hot water, frozen vegetables and seasonings from packet in frozen vegetables. Bring just to boiling. If necessary, use a fork to break vegetables apart. Then carefully place fish on top of vegetables. Return just to boiling, then reduce the heat. Cover and simmer gently for 4-6 minutes or until fish flakes easily with a fork and vegetables are tender. While fish is cooking, in a small mixing bowl stir together sour cream, flour and basil. Set sour cream mixture aside. When fish and vegetables are done, use a slotted spatula to transfer the fish to a serving platter. Then drain vegetables, reserving 1/3 cup of the liquid. Arrange the vegetables on the platter. Cover to keep warm. For sauce, stir reserved liquid into sour cream mixture. Then transfer mixture to the skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Makes 3 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)