2 lb. filleted pike, whitefish, sole, scrod or haddock
1 Tbsp. lemon juice
1/4 c. milk
1/2 c. flour
butter
4 chopped anchovies
1 c. sour cream
1 large red pepper, in thin julienne strips
1 large green pepper, in thin julienne strips

Cut fish in pieces. Salt and sprinkle with lemon juice and then let stand for 10 minutes. Then dip in milk, then in flour. Sauté both sides in butter until golden brown. Remove to shallow casserole. Blend anchovies into fish butter. Pour over fish. Pour sour cream over and bake 5 minutes in preheated moderate oven (375°). Lightly saut peppers in butter. Arrange over fish.