Herb-Topped Fish - kidney friendly

[okarol]

Herb-Topped Fish - kidney friendly

8 1½-inch thick pieces of salmon, halibut or other white fish (24 oz.)
½ cup mayonnaise
½ cup sour cream
¼ cup grated Parmesan cheese
4 Tbsp. chives, chopped
2 Tbsp. parsley, chopped
½ tsp. onion powder
½ tsp. dried dill
½ tsp. dry mustard
Freshly ground black pepper, to taste

Preheat oven to 350° F. Place raw fish fillets in a buttered shallow baking pan. Blend all remaining ingredients in a bowl. Spread mixture on top of fillets. Bake 20 minutes or until fish flakes easily with a fork.

Makes 8 servings

Nutrient analysis per serving
Calories 244
Carbohydrates 1 g
Fat 18 g
Phosphorus 239 mg
Potassium 316 mg
Protein 19 mg
Sodium 202 mg
Source: Living Well on Dialysis: A Cookbook for Patients and their Families. National Kidney Foundation, Inc. 2002.

[iketchum]

I have shared this with many friends and all like it. I also use the herb sauce on chicken.