Onion Peppered Roughy

6 orange roughy or whitefish fillets (6 ounces each)
2 tablespoons butter, melted, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup each julienned sweet red, yellow and green pepper
1/2 cup thinly sliced onion
3/4 cup reduced-fat sour cream
Paprika, optional

Pat fish fillets dry with paper towels; place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Drizzle fish with 1 tablespoon butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 10 minutes or until fish flakes easily with a fork.

Meanwhile, in a skillet, saute sweet peppers and onion in remaining butter until almost tender. Dollop fish with sour cream; top with vegetable mixture. Bake 2-3 minutes longer or until heated through. Sprinkle with paprika if desired. Makes 6 servings.