Fish Baked in Sour Cream and Mushroom Sauce
by Editorial Staff
The fish will turn out to be tender and pleasant to the taste if you bake it in a sour cream-mushroom sauce in the oven. A simple sour cream sauce with mushrooms will accentuate the taste and add juiciness to the fish when baked. This dish goes well with any side dish.
Cook: 50 minutes
Servings: 2
Ingredients
- Catfish (steak) – 500 g
- Champignons – 200 g (7 pcs.)
- Onions – 60 g (1 pc.)
- Sour cream 20% fat – 150 g
- Flour – 1/2 teaspoon
- Lemon – 1-2 slices
- Salt – 1/4 teaspoon + a pinch (to taste)
- Ground black pepper – on the tip of a knife (to taste)
- Vegetable oil (for lubricating the mold) – 1 teaspoon
- Fresh parsley (for serving) – 2-3 sprigs
Directions
- Divide the catfish steak in two and remove the bones. Also, prepare the remaining steaks. Rinse the fish and dry thoroughly.
- Peel the onions, rinse and chop finely. Pour oil into a frying pan, heat up, put prepared onion.
- Rinse the mushrooms and cut into thin slices, put in a pan with onions.
- Fry for 5 minutes, stirring occasionally, over low heat.
- Send sour cream and flour to a bowl, stir until smooth.
- Add sour cream with flour to the pan and stir everything.
- Simmer the contents of the skillet over low heat for 2 minutes. Add 1/4 teaspoon salt and remove from heat.
- Squeeze 1 teaspoon of juice from the lemon. Grease a baking dish with vegetable oil and lay out the pieces of catfish fillet. Season the fillet with the remaining salt, pepper, and drizzle with lemon juice.
- Pour the sour cream-mushroom sauce over the fish.
- Place the fish dish in a preheated oven and bake for 25 minutes. Remove the dish from the oven.
- Arrange the dish on plates, sprinkle with chopped parsley if desired, and serve immediately.
Enjoy your meal!
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