Thick white fish fillets, the thicker the better
16 oz. sour cream
Onions
Limes
Butter
Salt & pepper, coarse ground if available
Glass of chilled white wine
Fresh milk (to wash fish in)
Paprika
Parsley or watercress for garnish

Soak fish briefly (5 to 10 minutes) in milk to remove excess fishy odor. Discard milk. Place fish in generously buttered baking dish, arranging fillets to make a uniform thickness. Season with salt and pepper to taste. Measure thickness for estimating cooking time. Drink the wine.

Slice onions to make onion rings. Cover fish with one layer of onion rings. Slice limes into 1/4" poker chip shapes and place one layer of limes over the onion layer.

Tightly cover baking dish with aluminum foil or lid and bake in preheated 450 degree oven. Cook the fish 10 minutes for each 1" of thickness, 7 minutes for 3/4", etc. Fish is done when it turns white and flakes easily.

Remove the aluminum foil or lid and coat the fish with a thick layer of sour cream, dusting with paprika for appearance. Return to oven uncovered for a few minutes to lightly brown or thoroughly heat the sour cream. Not all sour creams actually brown. Garnish and serve.