Pike-perch in sour cream
Description
The dish is prepared without unnecessary complications. Pike-perch meat is dietary and suitable for anyone who cares about their health. However, many complain that pike-perch meat tends to be dry. I offer you a recipe for pike-perch in sour cream—fish prepared this way simply melts in your mouth and is never dry. It turns out tender, juicy, and aromatic. All the pieces are devoured instantly, and even the sauce doesn't last long. So, this recipe is definitely worth saving. Step-by-step photos will help you do everything correctly and guarantee a truly delicious result. The dish is ready to be served.
Instructions
- 1
Step 1
Wash the fish, gut it, and cut off the fins, tail, and head.
- 2
Step 2
Cut the fish into large pieces. Season with salt and pepper. Pour lemon juice over the pieces, squeezing it from the lemons. The pieces should be evenly coated with lemon juice and sprinkled with salt and pepper on all sides. Grease a baking dish with olive oil and place the fish pieces in it.
- 3
Step 3
Peel the onion, slice into half-rings, and place in a bowl.
- 4
Step 4
Add sour cream and mayonnaise to the chopped onion. Add salt and pepper to taste. If the sour cream is very thick, dilute it slightly with water.
- 5
Step 5
Pour the sauce over the fish pieces in the mold. Distribute the sauce very thoroughly—the sauce should be inside the pieces and on all sides.
- 6
Step 6
Place the fish in the oven. The temperature should be 200 degrees until the sauce begins to boil, then reduce it to 180 degrees. During cooking, baste the fish with the sauce occasionally. Once the fish is baked, it is ready.