Potato Chip and Sour Cream Topped Boston Schrod

Ingredients

• 6 oz. pieces Schrod
• 1/2 cup Kemps Sour Cream

Topping

• 2 cup bread crumbs
• 4 Tbsp lemon juice
• 1/2 cup butter
• 1 cup potato chips
• 1 Tbsp parsley, chopped
• 1/2 cup Kemps Sour Cream

Instructions

1. Preheat oven to 400F.
2. Lightly coat a baking sheet with nonstick cooking spray. Place the fish on it and lightly season with salt and pepper.
3. Spread one tablespoon of sour cream over the top of each fish fillet.
4. Place all of the ingredients for the topping in a bowl and mix well. Reserve this mixture for topping the fish.
5. Place the fish on the pan and season the filets lightly with salt and pepper.
6. Lightly spread 1 tablespoon of sour cream over each fish filet.
7. Place 3/4 cup of the topping over each filet.
8. Add 1/2 cup of water to the baking sheet under the fish.
9. Place the baking sheet in the oven for 12 to 14 minutes or until the fish is flaky and cooked through. Garnish the fish with a dollop of sour cream.

Serves 8

Serving Suggestion: Serve the fish with fresh lemon, parsley and vegetables.

Per Serving: 395 Calories; 15g Fat; 39g Protein; 27g Carbohydrate; 170mg Cholesterol; 93mg Calcium; 8g Saturated Fat; 471mg Sodium