INGREDIENTS
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1 1/2 pounds orange roughy fillets (see Note)
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1 (8-ounce) container sour cream
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1/4 cup shredded Parmesan cheese
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoon Italian-seasoned breadcrumbs
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2 tablespoon butter, melted