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VIENNESE STYLE FISH FILLETS 
1 1/2 lb. fresh or frozen fish fillets such as orange roughy or sea bass (about 1/2" thick)
Dijon style mustard
3/4 c. finely chopped cooked ham
2 tbsp. finely chopped dill pickle
1 tbsp. finely chopped capers
2 tbsp. flour
2 tbsp. lemon juice
1/2 c. sour cream
1/4 c. Parmesan cheese
1/4 c. soft bread crumbs
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