Active time: 25 min Start to finish: 30 min
Sauce can be made 1 day ahead and chilled, covered.
Recipe information
Yield
Makes 6 servings
Ingredients
For sauce
For fish
Preparation
Make sauce:
Step 1
Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
Prepare fish:
Step 2
Preheat oven to 450°F.
Step 3
Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
Step 4
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
Step 5
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
Step 6
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
Step 7
*Available at farmers markets.
