1 (8oz.) sour cream
2 tablespoons onion soup mix
1 1/2 cup seasoned bread crumbs
1 1/2 pound fresh or frozen fish fillets, thawed
1/4 cup butter, melted
1/3 cup shredded Parmesan cheese
In a shallow bowl, combine sour cream and soup mix.
Place bread crumbs in another shallow bowl.
Cut fish into serving size pieces.
Coat with sour cream mixture and then roll in the crumbs.
Place into a greased 13-in. x 9-in. x 2-in. baking dish.
Drizzle with butter.
Bake at 425 for 25 minutes.
Sprinkle with Parmesan cheese.
Bake 6 minutes longer or until fish flakes easily with a fork.