Fish with sour cream
Description
The recipe won't take much time. At the store, I got one mirror carp and one regular carp, and you know, they turned out to taste different: the regular one was fattier, while the mirror carp had sweeter flesh. So choose whichever you prefer: fattier or sweeter. Serve hot.
Instructions
- 1
Step 1
1. Prepare the main ingredient. I didn't photograph the sour cream, it didn't fit the interior.
- 2
Step 2
2. Remove the scales, innards, and gills from the fish. If the fish is large, it means it's fatty, so don't pour oil into the baking dish; but if the fish is small, you can add a little oil to prevent it from sticking to the dish. Place the cleaned fish into the dish and make 3-4 shallow cuts on top with a knife—this helps the fish bake through properly instead of steaming inside.
- 3
Step 3
3. Now it's time to work some magic. Rub the fish inside and out, on the bottom and top, with salt, pepper, spices, and sour cream. Don't skimp on the sour cream, otherwise the fish will burn. I put green onion (scallion) greens inside the fish, but you can use any available herbs: dill, parsley, cilantro, etc.
- 4
Step 4
4. Preheat the oven to 200 degrees in advance, place the baking dish with the fish in the oven for 20 minutes. This method works well if the fish is small. Don't worry, the fish will cook through.
- 5
Step 5
5. This step is for those who have large fish, like I do. I decided to kill two birds with one stone: cook both the fish and the side dish at once. I pre-boiled the potatoes slightly with salt, drained the water, added spices and a little vegetable oil, mixed them, and placed the potatoes in the empty spaces around the fish. Then I put it back in the oven for another 20 minutes, reducing the temperature to 180 degrees. And there you have it—2 in 1. Give it a try; you might like this option.