Ingredients :

1 lb tomatillos
2 cup water
Nonstick cooking spray
1 x garlic clove minced
1/4 x onion chopped
1 x serrano chili minced
2 tsp oil
1 tsp salt
2 tsp lime juice
4 x Chilean sea bass fillets, 1″ thick (4 oz ea)
1/4 cup low-fat sour cream
Chopped cilantro for garnish

Method :

* 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.
* Coat skillet with cooking spray.Saute garlic, onion and chili in oil until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice.
* Put fillets into 4 individual baking dishes.Pour tomatillo sauce over fish. Bake at 375 degrees until fish flakes easily when tested with fork, about 30 minutes.
* Just before serving, spoon sour cream over fish and sprinkle with cilantro.