Recipe: Viennese Style Fish Fillets

Viennese-Style Fish Fillets
Rec.food.recipes/Nancy/2001
Serves 6

1 1/2 pounds skinless fish fillets (about 1/2" thick)*
Dijon-style mustard
2 tablespoons lemon juice
3/4 cup finely chopped fully cooked ham
1/2 cup sour cream
2 tablespoons flour
2 tablespoons finely chopped dill pickle
1 tablespoon finely chopped capers
1/4 cup soft bread crumbs
1/4 cup grated bread crumbs
1/4 cup grated Romano OR Parmesan cheese

Spread fish with mustard; sprinkle with lemon juice. Arrange fish on a greased rack in a baking pan. Combine ham; sour cream, flour, pickle and capers; spread over fish. Bake, uncovered, in a 450 degree oven for 10 min. Combine bread crumbs and cheese; sprinkle over fish. Bake, uncovered, 5-10 min. more or until fish flakes easily when tested with a fork.

NOTES : *Fish suggestions: cod, flounder, orange roughy, pike, sea bass, sole or whitefish.