Summary

Ingredients

• 1 bunch dill
• 0.25 ¼ lemon (n)
• 1 egg (s)
• 1 cup sour cream
• 1 cup crème fraîche
• salt
• 1 pinch (s) pepper
• 500 g fish fillet (s), (redfish / cod etc.), frozen or fresh
• possibly wine, white

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Instructions

1. Preheat the oven to 200 °C / 392 °F with top and bottom heat.
2. Bring 500 ml of water to a boil in a saucepan over high heat and add salt to taste. Add the fish fillet and simmer over medium heat for 3–5 minutes, then drain. Transfer to a baking dish.
3. Roughly chop the dill. Whisk together the sour cream, crème fraîche, and egg. Add the lemon quarter to taste. Season well with salt and pepper. If desired, add a splash of white wine.
4. Pour the sauce over the fish, ensuring it is completely covered. Bake at 200 °C / 392 °F for 20–25 minutes until the top is lightly golden.
5. Serve with boiled potatoes or fried potatoes.