1. After egg noodles are drained and rinsed, toss with 1 tblsp olive oil to prevent sticking together. Set aside.Keep warm in oven. 2. In deep wide frying pan, add olive oil, lemon juice, water,dill weed and sugar. Bring to a simmer. 3. Cut fish into individual servings and sprinkle with sea salt and lemon pepper. 4. Place in the simmering liquid.Cover Turn once after 8 minutes. 5. Add the 1/2 cup white wine. 6. Turn heat low and cook another 5 minutes. 7. Gently remove fish from pan and set aside.Keep warm in oven. 8. Add diced onions, mushrooms and garlic to remaining liquid. Add remaining white wine. Uncover and simmer for 8 to 10 minutes.Simmer until liquid is reduced by half. Remove from heat and cover. 9. Right before serving, turn heat to medium level, add sour cream and mix in gently with the onions and mushrooms. 10. Place noodles on a large platter in a large circle. Pour onions,mushrooms and sauce in the middle and drizzle across the noodles. 11. Place the fish on top. 12. Garnish with green pepper rings. 13. Garnish with Roma tomato slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
