Baked Fish with Dill Sour Cream Topping

This is a perfectly impressive dish to serve to guests, yet simple and easy enough! 
It is flavor-fully moist, smooth and tangy…all the things a fish dish should be!

Ingredients:

• 4 filets of any firm white fish 
• 3/4 Cup of Sour Cream
• 3 Green Onions/Scallions
• 1/2 tsp ground Black Pepper + additional for marinating the fish
• 1/2 tsp Salt + additional for marinating the fish
• 1/2 tsp Lemon Zest
• 3 cloves of Garlic
• 1/2 tbsp  freeze dried Dill (or 1 tsp- crisp dill) + 1/2 tsp ( or 1/4 tsp) for the fish
• Juice of 1/2 lemon
• 1/2 tsp (or less, contingent upon your zest level) squashed Red Pepper Flakes
• 1/3 cup of Parmesan cheddar, ground or powdered

How to make:

1. Begin with 3/4 of a cup of acrid cream (light sharp cream, on the off chance that you'd like) in a blending bowl and include 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of new hacked dill) to it.
2. Peel and ground 3 cloves of garlic into the dish, alongside the white parts of 3 green onions finely cleaved (spare the green parts as an embellishment for some other time).
3. Include 1/2 teaspoon of pounded red pepper chips (or less in case you're not a devotee of flavor whatsoever) and a little press of lemon juice (around 1/4 of a lemon). Combine everything admirably and put it aside (in the refrigerator in case you're cooking the fish later).
4. Preheat your oven to 400F and gently season your thawed fish filets (Mahi-Mahi, Halibut and Cod work gloriously for this recipe!) with some salt, ground dark pepper, a sprinkling of dill and a little (around 1/4 of a lemon) press of lemon squeeze on both sides of the fish.
5. Place your filets in a shallow broiler evidence dish or material lined sheet cake skillet and spread the dill harsh cream mixture over the filets in a to a degree even layer. Sprinkle some Parmesan cheddar over the highest point of every filet.
6. Contingent upon the thickness of your filets heat your fish for 15-20 minutes and chestnut the top by staying them under the oven for an extra 1-2 minutes, keeping a nearby eye on them. (My filets took only 15 minutes to cook and I stuck them under the broiler for 2 minutes to get the carmelized spots)
7. Trim the heated fish with the cleaved green onions we spared from prior and serve hot with some crisp vegetable side as well as pasta or rice.