Being a seafood lover, I’m always on the lookout for distinctive ways to cook fish. That being the case, the following recipe, Swiss Baked Fish Fillets I got from as old cookbook on my shelf: Cooking Time Around the World. It’s a cookbook published way back in 1982 by the International Council of Jewish Woman. I do not know if this tome is still in print; but it’s one of my go-to books when I need a good international dish from wherever.

What I like about this recipe is it’s simplicity. All you need is sour cream, Swiss cheese, mustard and scallions, and you have a luscious dinner. In this case, Swiss’s style. This rendition goes great with a gain, be it rice or other, or as we did it this time, over pasta (elbow noodles). It’s filling, and it hits the spot. So, enjoy this one.




2 pounds fish fillets (any variety)
1 cup sour cream
½ cup slivered Swiss cheese
1 teaspoon mustard
Salt and ground black pepper to taste


  1. Preheat oven to 425 degrees.
  2.  Lightly grease a 2½-quart shallow baking pan or dish (we prefer cast iron). Arrange fish in pan. In small bowl combine rest of ingredients. Spread over fillets.
  3.  Bake about 20 minutes until fish is opaque and flakes easily. To brown surface, place baking pan under broiler for 1-2 minutes.
    Yield: 4-6 servings.