Ingredients:
- 1 to 1 1/2 pounds fish fillets
- 1 medium red bell pepper, finely chopped (reserve a few strips of red bell pepper for garnish, if desired)
- 2 tablespoons butter
- 1 tablespoon finely minced onion
- 2 cups water
- 3 tablespoon dry sherry
- 1/2 cup sour cream
- 1/4 cup milk
- dash salt, or to taste
- 1/2 teaspoon chicken bouillon granules or base
Preparation:
In saucepan over medium-low heat, melt butter; add red pepper and onion then cook until tender.
In a large skillet over medium heat, heat water and sherry to boiling. Add fish; bring to a boil. Reduce heat to low; cover and simmer for 8 to 12 minutes, or until fish flakes easily with a fork. Remove fish from liquid and place on platter.
Into the red pepper mixture in saucepan; stir sour cream, milk, salt, and chicken bouillon. Heat through. Pour sauce over fish and garnish with strips of red pepper, if desired.
Serves 4 to 6.
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