• Preheat oven on conventional setting to 425 F or 220 C.

Season Fish

• Rinse and pat dry the fish, then sprinkle on the lemon juice and worcestershire sauce. Add salt, pepper and paprika to both sides of the fish. Set aside for adding into the simmer sauce later.
  800 g cod, 1 lemon, 1 tablespoon worcestershire sauce, 1 teaspoon paprika powder

Make Sauce

• Using an oven-safe skillet, melt 1 tablespoon of butter melt over medium high heat. Then add in the flour and allow to brown for a minute.
  2 tablespoon butter, 1 tablespoon flour
• Gradually add in the wine while stirring, then add the milk and sour cream and let simmer on medium-low heat for a couple of minutes.
  125 ml milk, 60 ml sour cream, 60 ml white wine
• Add the chopped dill. Season with the mustard and nutmeg, then add salt and pepper to taste.
  2 tablespoon mustard, 1 pinch nutmeg, 2 tablespoon chopped, fresh dill, salt and freshly ground black pepper to taste

Cook Fish

• Add the seasoned, raw fish to the skillet and ladle the sauce over it. Finally add a few small pieces of butter on top.
• Bake for 15 minutes on the middle rack (or until the internal temperature is 145℉ or 63℃).
• Serve immediately with either boiled or mashed potatoes and a small salad (I made a simple dill and sour cream cucumber salad).