Perch in sour cream

Name: Perch in sour cream
Total time: 1 h 20 min
Yield: 2
Ingredients: 400 g Perch; 2 tablespoon Sour cream; 0.5 Lemons; 10 g Dill; to taste Ground black pepper; to taste Salt

Delicious, simple, inexpensive, for dinner for the whole family! Perch in sour cream is a recipe for a fish dish, for the preparation of which you only need spices, sour cream and dill. Baking in the oven significantly reduces calorie content. This way you can bake any fish - both river and sea.

94

40228

Emma Smith

Author of the recipe

Calories

294Kcal

Protein

36gram

Fat

16gram

Carbs

3gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

400g

2tablespoon

0.5

10g

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
How to bake perch in sour cream? Prepare your ingredients. If the fish was frozen, first defrost it by transferring it from the freezer to the bottom shelf of the refrigerator.
STEP 2
Squeeze the juice from half a lemon. Try not to get any seeds in it; to do this, place a strainer under the lemon.
STEP 3
Wash the dill, dry and finely chop. In addition to dill, parsley, marjoram, tarragon and thyme go well with fish.
STEP 4
Wash the fish, if it is whole, then cut off the head and gut the belly. Be sure to remove the black film, it may taste bitter. Use a sharp knife or a special cleaner to scrape off the scales. Wash the carcass again and dry it.
STEP 5
Make shallow cross-shaped cuts on the sides of the fish.
STEP 6
Salt and pepper the fish inside and out. You can add any fish spices you like. Sprinkle it with lemon juice.
STEP 7
Sprinkle with chopped dill. Leave the fish to marinate in the refrigerator for 15 minutes.
STEP 8
Cover a baking sheet with parchment and place the fish on it.
STEP 9
Brush the top of the fish with sour cream. Bake the dish in the oven for about 30 minutes at 200°C until golden brown. Serve the finished fish to the table, garnished with fresh herbs. Bon appetit!

Comments on the recipe

Queen

09.08.2023

4.8

Sea bass is considered a noble fish with a medium fat content. I was attracted by its beautiful red tint. I wanted to buy it and cook it. I liked this recipe for its simplicity and speed. I cooked it strictly according to the recipe. I baked a couple more cloves of garlic and a tomato. The fish turned out very juicy and filling with a minimum of bones. And it also seems to me that it smells like the sea and crabs... We ate our fill and had great pleasure. I highly recommend trying to cook it. What the result of my efforts looks like can be seen in the photo. Many thanks to the author for the great recipe!!!