Flounder Baked in Sour Cream

Flounder Baked in Sour Cream

Ingredients:
4 tablespoons butter, melted, divided
4 cups frozen hash browns, thawed
4 skinless flounder fillets
1/2 teaspoon hot sauce
1 tablespoon paprika
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 cup sour cream
1 (12-ounce) bag frozen baby Brussels sprouts, thawed
1/4 cup fine bread crumbs
Salt and freshly ground pepper
1 lemon, quartered (optional)

Directions:
1. Preheat the oven to 350°F.
2. Put 2 tablespoons of the butter in a 9x13-inch nonstick baking pan. Add the hash browns, stir to coat and bake 15 minutes while you prepare the fish.
3. Rinse the fillets and pat dry. Mix the hot sauce, paprika, cheese and sour cream in a small bowl.
4. Working quickly, stir the hash browns and push them to the sides of the pan. Lay the fillets flat in the middle.
5. Spread the Brussels sprouts over the hash browns. Spoon the sour cream mixture over the fish and top with the bread crumbs. Season with salt and pepper.
6. Drizzle the remaining butter over the sprouts and crumbs.
7. Bake 30 minutes more, until the fish flakes easily. Garnish with lemon wedges if you like.

Tip:
Watching your salt? Omit the paprika, salt and pepper and sprinkle the whole dish generously with a salt-free lemon pepper seasoning before baking.