How to cook pollock deliciously with sour cream. Pollock stewed in sour cream: a step-by-step recipe for a delicious dish. Pollock with vegetables in sour cream sauce
Pollock is one of the varieties of fish that, perhaps, everyone loves, from young to old. Starting from the fact that it is easy and simple to clean, it is also easy to prepare. It is inexpensive, very tasty, even if you just fry it in a pan, rolling it in flour. And there are very few bones in it, especially small ones, which makes it one of the most favorite fish in children.
And the recipe and the composition of the products are so simple that there is nothing special to share.
Today I offer one of these recipes. And if you have never cooked on it, then you should definitely try it. You will like it!
Pollock with onions and carrots stewed in milk-sour cream sauce
We will need:
- pollock - 1 -1.2 kg (3 large fish)
- flour - 4 - 5 tbsp. spoons
- salt - to taste
- spices - to taste and desire
- oil - for frying (at least 0.5 cups)
- carrots - 1 pc (large)
- onion - 1 pc (large)
For sauce:
- sour cream - 8 tbsp. spoons
- milk - 250 ml
- flour - 1.5 tbsp. the spoon
- butter - 2 tbsp. spoons (40 gr)
- salt, pepper - to taste
- nutmeg - pinch
fry fish
In this recipe, I decided to be a little bossy, and cook the fish not only with sour cream sauce, but also add milk to it. That is, the sauce we will get is similar to the famous and beloved by all "Bechamel".
1. Let's start with fish. I will use whole carcasses today (if you can call them that). But in general, if you have a fillet, then it will, of course, be much better.
With such a fish, it will not be necessary to remove the bones. And if I were preparing a dish for the arrival of guests, I would certainly buy a fillet in advance. Today it was not in the store, I had to buy whole fish. But nothing, we will cook as it is. Moreover, there is also no time to cut the fish into fillets.
2. Clean the pollock from the insides and the black film inside. Cut off the fins and rinse the fish thoroughly inside and out. The fish has small dark scales that do not need to be cleaned, it is easily and simply washed off if rubbed thoroughly.
3. Cut into pieces. You can change their size yourself. Someone likes to cut pieces thinner, and someone thicker. I have a fairly large fish, and I cut it into 4 parts, that is, quite large parts.
4. Salt the fish, sprinkle with spices, grate the outside and inside, and let it lie for about 20 minutes so that salt and spices penetrate into the flesh.
As spices, today I decided to use ground coriander, a mixture of thyme and basil, and I wanted to sprinkle the fish with cumin. I just wanted everything. I rubbed it in my palms and sprinkled the pieces. The smell was just wonderful.
Pairs well with fish and peppers. I also added a mixture of peppers, just a couple of pinches.
5. After the fish has lain down a bit and absorbed all the tastes and smells, you can start frying. Pour oil into a frying pan and heat it well.
6. Pour flour into a flat plate. Roll each piece in flour and put in a preheated pan.
Too much fire is not necessary. The fish should be fried, not languishing and not burning. Approximately 3 - 4 minutes on each side will be enough, and you need to fry not only on the side, but also at the cut point (here the time can be only a minute, or one and a half).
At this stage, it is important to keep the juice inside the fish. Therefore, fire and heat are important. If the heat is enough, then the pollock sides will quickly become covered with a crust, and the juice will remain inside. If the fish languishes, then the juice will flow into the oil. And then you have to pour it out. Conversely, if the fire is too high, the fish will quickly become covered with a crust, and the inside will remain raw. Which is also not the case.
Since we have a lot of fish, one batch is fried, while the other is still waiting for its turn. It is not necessary to roll it in flour yet.
7. Put the fried fish on several layers of paper towels to allow excess oil to drain. It is not necessary to feel sorry for him, otherwise the dish will turn out to be too fatty.
By the way, if you still have some free time, you can pull out all the bones from a slightly cooled fish. When it is fried, pulling out the bones is quite easy and fast!
8. In the meantime, the fish is fried, let's take care of the vegetables. Peel them, cut the onion into very thin half rings, and rub the carrots on a grater.
And at this stage there are two ways of further preparation.
- fry onions and carrots in a frying pan in oil
- do not fry, and leave raw
I choose the second option because I think that frying fish, and even vegetables, is too much! But I must say about the nuances, if the vegetables are not fried, they will slightly crunch on the teeth, especially onions. But in its raw form, it will better give its juice to the fish, and it will turn out to be more juicy.
This does not bother me, and everyone treats crispy onions well. If this is not the case for you, then fry the onion, and simply rub the carrots on a grater. Or you can pour boiling water over the onion and let it lie down for a while so that it becomes softer.
If there is free time, then while the fish is fried (we manage to turn it over in time), and at this time we are preparing Bechamel sauce
cooking sauce
1. Put the butter in a small frying pan or in a saucepan and let it melt and warm completely.
2. Put the flour and stirring constantly, lightly fry. That is, the flour should warm more than fry. At the same time, do not allow the color to change to brown.
3. Gradually pour in the milk, stirring constantly, using a whisk. It will help break up any lumps that will form from the mixed flour.
4. As the milk warms up, the mixture will begin to thicken. At the same time, you must not forget to stir it so that nothing burns.
Add a pinch of nutmeg to the sauce, it will give a wonderful nutty note of taste.
5. When the mixture thickens, add sour cream and mix again. Add salt and pepper to taste.
Let it boil, but do not boil. Turn off. The sauce is ready.
Bake fish in the oven
1. Prepare a heat-resistant form and put the fried pieces of fish into it, quite tightly to each other.
I have an oval shape and all the fish just fit tightly into it.
2. Put a layer of onion on top, either boiled, or fried, or raw. We have looked at the pros and cons of both.
3. The next layer is carrots. This layer needs to be salted a little, otherwise the layer will stand out from the general taste and remain unsalted.
4. And the final layer - milky - sour cream sauce "Bechamel". We spread it, trying to do it evenly so that all the fish are like in a fur coat.
5. By this time, our oven should be preheated to 180 degrees. We put in it a form with the laid out ingredients. All this beauty will be baked for 15 - 25 minutes, until the top is covered with a beautiful golden brown.
Once this happens, you can take the mold out of the oven. The dish is ready.
Pollock can be served both separately and with a side dish. As a side dish, you can use either green beans, vegetables baked in a grill pan, or potatoes baked in the oven.
If a side dish is not used for the dish, then prepare a salad, preferably a vegetable one, or cucumbers with tomatoes, or. I decided to grate the green radish with carrots, seasoned it with a mixture of sour cream and mayonnaise.
Serve the dish hot, laying out the slices in layers. So that the top remains, as if in a fur coat.
The fish in this dish is not dry, we were able to keep the juice inside. They also added juiciness with fresh onions and fresh carrots. And a coat of sour cream and milk sauce helped keep the juiciness when baking.
What pleased me was that although the fish was fried, it turned out to be not at all greasy, like the whole dish as a whole.
And of course, the taste, and the smell, are just crazy. I would rather start eating. And this is the most important argument to cook such a dish more often.
By the way, for those who love mayonnaise, you can cook the same dish under a mayonnaise coat. At the same time, the entire recipe remains unchanged, and instead of the Bechamel sauce, we simply coat the top layer with this sauce. Likewise, we bake and eat with pleasure.
This method is even faster than the proposed one. You won't have to waste time making the sauce.
It is only worth noting that this dish will contain more calories. But if you do not count calories while eating, then this option will also appeal to you.
Bon appetit!
Recipe 1: Pollock in sour cream with onions and carrots
Pollock stewed in sour cream according to this recipe is cooked on the stove in a frying pan. It turns out juicy, tender and perfectly harmonizes with vegetables. And since a lot of them are added to the dish, you can not cook a side dish.
Ingredients
2 pollock;
3 onions;
2 carrots;
150 grams of sour cream;
40 grams of oil;
Spices, you can take a mixture of seasonings for fish.
Cooking
1. Defrost pollock carcasses. We remove the fins, clean the abdomen and cut into pieces three centimeters wide. Sprinkle with spices and leave for a while.
2. Peel the onion, cut into half rings. We also clean the carrots and chop them into strips.
3. Fry vegetables in a pan until half cooked.
4. Lay out the pieces of seasoned fish. Cover and simmer in your own juice for 5 minutes.
5. Add sour cream. If it is thick and oily, then you can dilute it with boiled water. Season the sauce with salt immediately.
6. We cover the pan and simmer the fish for another 10 minutes. This will be enough for it to soak in the sauce, but not have time to move away from the bones.
Recipe 2: Pollock stewed in sour cream with paprika
To prepare stewed pollock according to this recipe, in addition to sour cream, you will need ground sweet paprika. It goes well with sea fish. The dish is being prepared on the stove.
Ingredients
600 grams of pollock;
200 grams of sour cream;
1 spoon of paprika;
Wheat flour;
dill greens;
1 bulb.
Cooking
1. Cut the processed pollock into portions.
2. Roll in flour and fry in a pan until golden brown. No need to cover, cook over high heat.
3. Cut the onion, fry separately, then combine with the fish.
4. Mix sour cream with 100 grams of oxen, add salt and paprika. Beat well with a fork so that there are no lumps.
5. Pour the sour cream sauce into the fish.
6. Cover and simmer for 10 minutes.
7. Add chopped dill, turn off.
Recipe 3: Baked pollock in sour cream with cheese
The simplest pollock recipe in sour cream, which consists of just one step. It is enough to put the products in a mold and put them in the oven for half an hour. We bake the fish at 190 degrees, the oven must be turned on immediately.
Ingredients
2-3 pollock carcasses;
7 spoons of sour cream;
3 spoons of milk;
90 grams of cheese;
0.5 tablespoons of dried dill;
Seasonings.
Cooking
1. We prepare the carcasses in the usual way, remove the fins, rinse, clean the abdomen.
2. Cut pollock into pieces, put in a greased form.
3. Mix sour cream with milk, add seasonings, dried dill, fill the mold with pieces of fish.
4. If there is time, then the fish can be left to marinate in sour cream sauce. Pollock from this will only become more tender and juicier.
5. Fall asleep with grated cheese and into the oven! Cook until golden brown appears on the surface.
Recipe 4: Pollock stewed in sour cream with potatoes
To prepare such pollock in sour cream, you will need a stewpan or cauldron. This dish is something in between the first and second. If necessary, independently adjust the amount of liquid, add or reduce.
Ingredients
3 pollock;
6 potatoes;
180 grams of sour cream;
1-2 bulbs;
1 carrot.
Spices: oregano, nutmeg, salt, pepper.
Cooking
1. Fry chopped onions and grated carrots.
2. Peel the potatoes, cut into slices. We lay half on the bottom of the saucepan, sprinkle with salt.
3. Cut the prepared pollock carcasses into pieces, lay on top of the potatoes, sprinkle with oregano, pepper, salt.
4. Spread the fried vegetables.
5. Top the rest of the potatoes, salt again, add more spices.
6. Mix sour cream with a pinch of nutmeg, pour into a saucepan.
7. Pour 300 ml of boiled water. It can be more or less.
8. Cover the saucepan, let the dish boil, then remove the fire and simmer for an hour.
9. At the end, add the greens, put the bay leaf and turn it off.
Recipe 5: Pollock stewed in sour cream with onions in a pot
For this dish, you will need a pollock fillet, which you can buy or free the carcass from the bones and ridge yourself. The number of ingredients is calculated for one serving pot.
Ingredients
200 grams of pollock;
1 onion;
0.5 tsp spices for fish;
¼ lemon;
40 grams of cheese;
A pinch of dry dill;
70 grams of sour cream.
Cooking
1. Cut the fillet into neat strips two centimeters wide. We rub with spices for fish, pour juice from a piece of lemon. Usually there is already salt in the seasoning, but if it is not there, then the fish can be lightly salted.
2. Leave pollock for 15 minutes.
3. Mix sour cream with dill, lightly salt, you don't need much.
4. The onion needs to be peeled and cut into neat rings.
5. Lubricate the pot from the inside with oil, put half the onion on the bottom.
6. Place the marinated fish pieces on top.
7. And now again onion and pour sour cream.
8. We fall asleep with grated or chopped cheese and send the pot to the oven for 40 minutes.
Recipe 6: Baked pollock in sour cream with potatoes
A great way to cook pollock with sour cream in the oven, which eliminates the need to make a side dish. Convenient, simple and fast. Fresh tomatoes, which must be ripe, give a special taste to the dish.
Ingredients
2 pollock;
10 potatoes;
300 grams of sour cream;
4 tomatoes;
Spices for potatoes;
Spices for fish;
3 onions;
4 tablespoons of vinegar essence;
180 grams of cheese.
Cooking
1. We dilute vinegar in a glass of water, mix and add the onions cut into half rings.
2. Peel the potatoes, cut into slices, sprinkle with spices for potatoes, but you can use any other or just salt. Put in a greased form.
3. We cut pollock into portioned pieces, rub with spices for fish, lay it on top of the tile layer.
4. Squeeze the onion from the vinegar, sprinkle with pieces of pollock.
5. Cut the tomatoes into circles, spread on the dish. Too thin pieces do not need to be done.
6. Beat sour cream with a fork with salt and coat the whole dish on top.
7. Bake for about half an hour in the oven at 180 ° C.
8. We take it out, cover it with grated cheese and bake for another half an hour, perhaps a little less. We focus on the readiness of the potato, it should be easy to pierce with a sharp object.
Recipe 7: Pollock stewed in sour cream with wine
A variant of a refined pollock dish. White wine is ideally used, as it pairs best with sea fish. But if it is not there, then you can use another type of wine.
Ingredients
2 pollock;
4 tablespoons of flour;
1 onion;
150 grams of sour cream;
Salt pepper;
100 ml of wine;
1 spoon of browned flour.
Cooking
1. Cut the washed and prepared fish into pieces and bread in flour.
2. Fry on both sides in oil.
3. As soon as the pollock was turned over to the second side and fried for a minute, add the onion cut into half rings. You can move the fish to the side with a spatula and fry vegetables in the vacated area.
4. As soon as the onion becomes transparent and starts to fry, pour the wine into the pan, cover and simmer for 5 minutes.
5. Mix sour cream with fried flour. To prepare the browning, simply pour a spoonful of the product into a frying pan (dry) and fry until creamy.
6. Add 50 ml of water, salt, pepper to the sauce and send it to the pan with fish and wine.
7. Cover and simmer for another 10 minutes.
8. Done! It remains only to sprinkle the dish with herbs. And it is better to serve it with fresh cucumbers and radishes.
Recipe 8: Pollock in sour cream with tomatoes
Another version of stewed pollock with sour cream, for which you need fresh tomatoes. We will cook on the stove with preliminary frying of fish.
Ingredients
2 pollock;
4 tomatoes;
2 onions;
150 grams of sour cream;
1 bell pepper;
Oil and seasonings.
Cooking
1. Cut pollock into portions, roll in flour and fry on both sides. Transfer to a saucepan.
2. Cut the onion into cubes, fry until transparent and also send to the pollock.
3. We also put chopped bell pepper there.
4. We make a cruciform cut on the tomatoes, lower them into boiling water for half a minute, then into cold water. Remove the skin and cut into cubes. If the seeds are embarrassing, then you can remove them before chopping the tomatoes.
5. Combine tomatoes with sour cream, add spices and transfer to a saucepan with fish.
6. Close the lid and simmer. Usually, 15 minutes is enough until complete readiness, since pollock has already undergone heat treatment.
Pollock stewed in sour cream - tips and tricks
The fins are easily removed from the fish with kitchen scissors. And the risk of injury is minimal. They are also convenient to cut off excess skin from the carcass and minor damage.
Lemon juice is the perfect addition to any fish, no matter the recipe. And pollock only benefits from the presence of this ingredient. Pieces can be marinated with lemon juice before cooking, or simply drizzled when assembling the dish.
Pollock is a fairly dry fish, devoid of fat. Therefore, if you want to cook a really tender and juicy dish, then do not spare fatty sour cream, butter.
To remove the unpleasant smell of fish from a cutting board or other utensils, you need to rinse with water and vinegar, you can with lemon juice. Fresh citrus peels are also useful, with which you can simply rub the surface of dishes, knife blades or boards.
A dark film can be seen inside the abdominal cavity of the fish. It must be scraped off with a knife. The film can give an unpleasant taste and bitterness to the dish.
If the fish is fried before stewing, then you need to bread the pieces in wheat flour. If the product is simply fried, then breadcrumbs or semolina can be used. They give a nice and crispy crust.
Fish is one of the most important and necessary products on our table. It is extremely useful, and besides, it is also easily absorbed by the body. Pollock is one of the most common and affordable types of marine fish. How to cook pollock in sour cream, we will tell you now.
Stewed pollock in sour cream - recipe
Ingredients:
- 600 g;
- sour cream - 400 ml;
- onions - 300 g;
- sunflower oil - 10 ml;
- salt, pepper, herbs.
Cooking
Cut the pollock fillet into small pieces, chop the onion into half rings and fry until golden brown. Then we spread the pollock fillet on the onion and fry for 3 minutes on each side. After that, pour sour cream into the pan, salt, pepper and mix thoroughly. On low heat, simmer pollock in sour cream in a pan for about 20 minutes. Crush the dish with chopped herbs and immediately put it on the table.
Pollock in sour cream in the oven
Ingredients:
- 700 g;
- olive oil - 30 ml;
- large onion - 2 pcs.;
- sour cream - 200 g;
- salt, pepper, basil.
Cooking
Cut the pollock fillet into portions, crush with salt, pepper, season with basil and sprinkle with olive oil. We also grease the baking dish with olive oil and lay out the fillet pieces. Cut the onion into half rings and sprinkle the fish with it. Top it all with sour cream. At 180 ° C, bake pollock in the oven with sour cream for about 25 minutes. And so that the top sour cream layer does not burn, it is better to cover the form with foil, and 5-10 minutes before the readiness, the foil must be removed.
Pollock in a slow cooker with sour cream
Ingredients:
- fresh-frozen pollock - 3 pcs.;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- sour cream - 150 g;
- salt, spices;
- vegetable oil - 2 tbsp. spoons.
Cooking
Pollock carcasses are pre-defrosted. And in order for the fish to come out juicy, you need to defrost gradually - that is, it is better to move it from the freezer to the refrigerator and leave it until completely defrosted. Next, clean the fish, remove the fins and rinse well. We turn on the multicooker in the “Baking” or “Frying” mode, if any. The time we need is 40 minutes. Pour vegetable oil into the bowl, throw chopped onions and grated carrots. While the vegetables are a little browned, let's take care of the fish - cut it into large pieces, salt, pepper and sprinkle with spices. In the process of frying vegetables, the lid of the multicooker does not need to be closed, and the vegetables themselves need to be mixed and salted a couple of times. When the display shows 25 minutes before the end of the program, put the prepared pieces of pollock in a multicooker in 1 layer. Fill them with sour cream. We close the multicooker and cook in the “Baking” mode until the end of the program, that is, until the beep.
pollock recipe in sour cream
Ingredients:
- pollock - 500 g;
- mayonnaise - 50 g;
- sour cream - 50 g;
- onions - 2 pcs.;
- flour - 2 tbsp. spoons;
- vegetable oil - 50 ml;
- salt, spices for fish.
Cooking
We cut pollock carcasses into portioned pieces, sprinkle with spices, salt and roll in flour. Fry the fish until golden brown in vegetable oil. In another pan, fry the diced onion. Mix sour cream with mayonnaise, pour in 50 ml of water, add salt and spices to taste. Put the fried pieces of fish on top of the onion, pour it all over with sauce and simmer pollock with sour cream and mayonnaise over low heat for about 20 minutes.
Recipe for pollock in sour cream with potatoes
Ingredients:
Cooking
We clean the fish, cut off the fins and cut the carcass into portioned pieces. We chop the onion and fry in vegetable oil, then put the pieces of fish in the same pan. Fry together for 2 minutes. Cut the peeled potatoes into circles and send them to the pan with fish and onions. Pour sour cream on top, about 50 ml of water, add salt to taste and simmer under a closed lid over low heat for about 30 minutes. Before serving, decorate the fish and potatoes with herbs.
Cooking pollock in sour cream with onions is a tasty and healthy dish for the whole family. It is best to choose fat sour cream, I usually use 20%. It is she who makes a fairly dry pollock fillet juicy and tender. Pollock is a fairly inexpensive fish with a small amount of bones, in addition, an excellent source of protein.
Pollock stewed in sour cream will turn out even tastier and more aromatic if it is pre-marinated in lemon juice mixed with spicy spices. Oregano, thyme, marjoram and black pepper are best suited to fish.
The recipe for this dish is quite simple and does not take much time to prepare. Therefore, it is ideal for everyday menu. Additionally, you can serve a side dish of mashed potatoes, rice or spaghetti.
Ingredients:
- 2 carcasses of pollock
- 2 onions
- 2 carrots
- 100 g sour cream
- 300 ml water
- salt and ground black pepper to taste
- 0.5 tsp seasonings for fish
- 4 tbsp. l. wheat flour
- 100 ml sunflower oil
- 1 bay leaf
- dill for decoration
How to cook pollock in sour cream:
Defrost the fish first. Then we wash the pollock carcasses, clean them from the insides, cut off the tail and fins. Cut the fish into portions.
Bread each piece of pollock in wheat flour mixed with a small amount of salt.
Heat vegetable oil in a frying pan. Then put the pieces of fish in the pan. Fry pollock in sour cream in a pan over medium heat until golden brown on all sides.
Transfer the finished pollock to a saucepan or saucepan.
Peel the onion and cut into cubes. Wash the carrots, peel and chop on a coarse grater.
Fry the vegetables until soft in the remaining vegetable oil.
Then add sour cream to the vegetables, following the pollock recipe in sour cream with onions.
Let's stir the mixture. Pour hot water into it and mix everything again. Add salt and spices to make pollock stewed in sour cream with onions fragrant. Return the pan to the heat and let the cream sauce come to a boil.
Pour the sauce over pieces of fried pollock. Add bay leaf for flavor.
For all fish lovers and those who are in search of new recipes, we offer pollock in sour cream sauce. Thanks to the sauce, which is the best addition to pollock, an absolutely ordinary and unremarkable fish will turn into a real masterpiece. Juicy and tender fish is prepared simply and quickly, as a result you get an appetizing and healthy lunch or dinner.
We guarantee that this dish sells out instantly, you will see clean plates within a few minutes. You can make this dish more satisfying and healthy with the help of cheese and vegetables, spices will add spice and originality. We are pleased to offer you to get acquainted with the recipes of delicious fish, which both adults and children will be happy to eat. We especially recommend trying pollock in sour cream to those who have not yet included the most useful seafood in their diet.
Pollock with vegetables in sour cream sauce
A simple, but no less successful recipe for fish, which turns out to be surprisingly tender and juicy. Vegetables are in perfect harmony with the main product, making the dish healthy and independent.
Take:
- pollock - 2 pcs.
- onion - 2 pcs.
- carrots - 1 pc.
- sour cream - 1 cup
- salt, cumin, pepper - 3 g each
- parsley and dill - 5 g each
Cut into slices of pollock fillet, salt and pepper, cut the onion into rings, grate the carrots. We spread the fish in the pan, the next layer is the vegetables. Then pour sour cream, which must be salted and seasoned with caraway seeds. Stew the fish for 25 minutes, sprinkle with chopped herbs for a minute.
Pollock in sour cream cheese sauce
Baked fish according to this recipe turns out to be simply delicious, and the golden crust is appetizing.
Required products:
- pollock - 500 g
- sour cream - 5 tbsp. spoons
- milk - 3 table. l
- dried dill - 5 g
- cheese - 100 g
- paprika - 1 tsp. the spoon
- salt pepper
In the usual way, we prepare pollock carcasses, cut into pieces, put on a baking dish. We mix sour cream with milk, add dill and paprika, which go well with sea fish. We marinate the fish in the sauce for some time, then put it in the oven. After 15 minutes, sprinkle with grated cheese and bake for another 7 minutes until a beautiful golden brown.
Stewed pollock with potatoes in sour cream
This recipe will save you from having to prepare a side dish. It is very tasty, simple and convenient. Piquancy and unusual taste of this dish are given by tomatoes, as well as an unusual way of cooking - in pots. This is a great idea for a holiday table.
Components:
- pollock - 2 pcs.
- potatoes - 1 kg
- tomatoes - 3 pcs.
- sour cream - 300 g
- nutmeg - 5 g
- cheese - 120 g
- onion - 2 pcs.
- vinegar - 1 teaspoon
- oregano - 5 g
- a mixture of peppers and salt - to taste
- dried dill and coriander - 2 g each
- lemon juice - 1-2 tbsp. spoons
- olive oil - 1 tbsp. the spoon
We cut the fish into even beautiful strips, rub with lemon juice, season with salt, pepper, oregano and nutmeg. Leave the fish to marinate for 15-20 minutes. Mix sour cream with coriander and dried dill, cut onion into rings and marinate in vinegar. Lubricate the baking pots with olive oil, put the onion in the first layer. Next come marinated fish pieces, chopped potatoes and tomato slices. Pour sour cream sauce on top, send to the oven, after 30-40 minutes sprinkle with grated cheese. Cook another 15 to 30 minutes, depending on the potatoes. If it is easily pierced with a knife, then a hearty and beautiful dish is ready.