1/4 c. sour cream
3 tbsp. Grey Poupon mustard (any mustard is good)
2 tsp. fresh lemon
2 tbsp. melted butter
1 clove minced garlic
1/4 tsp. dry dill weed

Combine: sour cream, mustard, dill, onion, garlic and lemon. Mix well. Brush fish with butter. Sauce can be used as a dipping sauce, poured over the fish after it is cooked, or poured on the fish before baking or broiling.