Fish baked in sour cream with carrots
Description
The recipe won't take much time. During the season of fresh vegetables, it's delicious to bake fish, meat, or poultry with young juicy carrots. Such dishes can easily do without a side dish. But if you do want a side, prepare young potatoes, cooked right in their skins—they're full of vitamins. Serve hot.
Instructions
- 1
Step 1
Fillet the fish, remove the skin, cut into small pieces, and season with salt.
- 2
Step 2
Peel the young carrots and cut them into large pieces.
- 3
Step 3
Slice the onion thinly.
- 4
Step 4
Dredge the fish pieces in rice flour—it hardly burns during frying, so the oil stays clean. It's convenient to coat the fish by pouring a little flour into a bag, adding the fish pieces, twisting the bag's opening, and shaking it a couple of times.
- 5
Step 5
Sift out the excess flour through a sieve.
- 6
Step 6
Sear the fish in batches in two tablespoons of oil until lightly browned – about two minutes on each side.
- 7
Step 7
Sauté the onion and carrots lightly in the remaining oil until golden.
- 8
Step 8
Place a layer of fish in a ceramic dish, then a layer of vegetables, slightly sprinkled with chopped green onions, and so on. Alternate the fish layers by color—white and red. Season with pepper to taste.
- 9
Step 9
Pour the fish in the pan with thick salted sour cream and bake in a preheated oven at 220 degrees for 10 minutes—until a golden crust forms.
- 10
Step 10
As a side dish, fry slices of young potatoes in the oil from the fish pan, season with coarse salt and pepper to taste.
- 11
Step 11
Serve the fish hot with sour cream, potatoes, and fresh herbs.