Baked Chilean Sea Bass with Tomatillo Sauce

Description
This recipe yields 4 servings.

Ingredients

 * 1 lb tomatillos
 * 2 cups water
 * non-stick cooking spray
 * 1 garlic clove minced
 * ¼ onion chopped
 * 1 serrano chile minced
 * 2 tsp oil
 * 1 tsp salt
 * 2 tsp lime juice
 * 4 Chilean [[sea bass filets, 1" thick (4 oz ea)
 * ¼ cup low-fat sour cream
 * chopped cilantro for garnish

Directions

 * 1) Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid; set aside.
 * 2) Coat skillet with cooking spray. Saute garlic, Onion and chile in oil until tender, 1 to 2 minutes. Stir in tomatillo purée. Bring to simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice.
 * 3) Put filets into 4 individual baking dishes. Pour tomatillo sauce over fish. Bake at 375°F until fish flakes easily when tested with fork, about 30 minutes.
 * 4) Just before serving, spoon sour cream over fish and sprinkle with cilantro.