Instructions: For the Sauce: Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.

For the Fish: Preheat oven to 450 degrees. Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.

Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin-sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin-sides up, to an oiled shallow baking pan.

Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.

Spoon 3 tablespoons sauce onto each of 6 plates and top with Spicy Garlic Potatoes And Zucchini. Squeeze 1 lemon wedge over each fillet, then place fish, skin-sides up, over vegetables. Top fish with sprouts.

This recipe yields 6 servings.

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