- 3 medium-size potatoes
- 1 1/2 cups [375 mL] thinly sliced onion
- 4 to 6 slices bacon
- 1 pound [454 g] cod or halibut steaks
- Juice and grated rind of 1 lemon
- 2/3 cup [160 mL] sour cream
- 1/4 cup [60 mL] sour cream
- 1/2 teaspoon [2.5 mL] paprika
- Salt and pepper, to taste
- Butter
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- Rinse potatoes; using the tip of a knife, cut 2 or 3 slits into the skin of each potato.
- Arrange potatoes in a circle, onto a microwave-safe plastic rack.
- Microwave potatoes for 8 to 9 minutes on 'MAXIMUM'.
- Check for doneness with the tip of knife; if needed, microwave potatoes for 1 to 2 minutes longer.
- Peel cooled potatoes; slice and then arrange potato slices over the bottom of a well-buttered 8-inch [20-cm] microwave-oven-safe dish; salt and pepper.
- Arrange onion slices into an ungreased dish; microwave on 'MAXIMUM' for 3 minutes, stirring after 2 minutes; remove from oven.
- Arrange bacon slices over 2 thicknesses paper toweling; microwave for 3 to 4 minutes on 'MAXIMUM', until crunchy [some kinds of bacon only take 2 minutes to cook].
- Arrange fish steaks over potato slices.
- Pour lemon juice all over fish steaks; sprinkle with grated lemon rind.
- Sprinkle with cooked onion and then with bacon, crumbled.
- Spread 2/3 cup [160 mL] of sour cream all over.
- Salt and pepper.
- Cover dish; microwave on 'MAXIMUM' for approximately 8 minutes, until fish is flaky.
- Into a bowl, mix together remaining 1/4 cup [60 mL] sour cream and paprika.
- Spread sour cream mixture all over fish steaks.
- Cover dish; microwave for 1 minute more, on 'MAXIMUM'.
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