In this recipe you can substitute other species of fish, as long as it's white meat fish. I also sub in or add shrimp and scallops to the mix for variety.
1 tablespoon butter
bread crumbs
1-2 pounds flounder fillets (as you prefer), cut into bite-sized pieces
5 bunches of green onions, cleaned & chopped (use only the white parts)
one bunch parsely, cleaned, dried and chopped fine (use no stems)
1 jalepeno, diced (exclude the seeds for less kick)
8 oz. sour cream
8 oz. mayonaise
Preheat oven to 350 degrees. Butter a casserole dish, coat with bread crumbs and set aside. In a separate bowl, mix the onions, parsely, jalepeno, sour cream and mayonaise. Dry the fillets well before placing into the casserole dish, spread the fish evenly over the bottom of the dish and sprinkle with salt and pepper. Spoon the sour cream misture over the fish and spread evenly. Sprinkle bread crumbs lightly over the top and bake, uncovered for 45 minutes or until most of the liquid has cooked out.
