Fish Fillets Baked with Horseradish and Sour Cream

This traditional Russian treatment for fish fillets provides a fast and fussless change of pace. The horseradish, mellowed by the sour-cream topping and the cooking (which takes away much of its bite), tastes remarkably like a combination of garlic, sweet pepper, and parsley rolled into one. I prefer to cook fillets of fish with a firm texture that do not become watery, such as catfish, sea bass, or mackerel.