Baked fish with sour cream and cheese

Name: Baked fish with sour cream and cheese - Eugenia A.
Ingredients: 900 g pangasius fillet; 2 eggs; 250 g sour cream; breadcrumbs; 10 g cheese; pepper; salt; tarragon

Over - Baked fish with sour cream and cheese by Eugenia A. - Recipia

The first time I made this fish was on a Tuesday evening when I needed something light yet filling, without too much hassle. I used pangasius because it has no bones and is quite neutral in taste, but the recipe works with any white fish fillet. It has a sauce with sour cream and cheese, a bit of tarragon, and a thin crust of breadcrumbs. I usually cook it when I crave something warm but don’t want to spend too much time in the kitchen. Quick Info Total time: about 35-40 minutes Preparation time: 10-15 minutes Baking time: 20 minutes Servings: 4-5 Difficulty: easy Recipe type: dinner, main course Ingredients 900 g pangasius fillet (any white fish works, but this is what I use most often) 2 whole eggs 250 g sour cream Breadcrumbs 10 g cheese (for the sauce) Pepper Salt Tarragon Preparation method 1. Cut the fish fillets if needed, then sprinkle well with salt and pepper on both sides. 2. Coat the fish in breadcrumbs, just enough to cover it with a thin layer. It doesn’t need much, just enough to not be wet on the surface. 3. Heat a non-stick pan without oil or with a little if you have it on hand. Place the fillets to fry for a few minutes on each side, just enough to get a light crust. Don’t cook them completely, just enough so they’re not raw on the outside. 4. In a bowl, beat the whole eggs with a whisk or fork. Add the sour cream, grated cheese, and mix well. Season with salt, pepper, and tarragon to taste. The sauce should be smooth, like a thicker mixture that flows. 5. Grease a baking dish with butter. Place half of the fried fillets in an even layer. 6. Pour half of the sauce over the first layer of fish, leveling it with a spoon to cover it all. 7. Place the rest of the fish over the sauce layer, then cover with the remaining sauce. The sauce should reach the entire surface. 8. Sprinkle a thin layer of breadcrumbs on top, just enough to form a crust in the oven. 9. Place the dish in the oven at 200°C (preheated), and bake for 20 minutes, until the sauce has thickened and the crust is lightly golden. 10. Remove the dish and let it rest for 5 minutes before cutting. Why I make this recipe often It’s one of the quick fish recipes that doesn’t require many ingredients and can be made with what I usually have in the fridge. I love the combination of creamy sauce with tarragon and the fact that the fish remains tender. It’s also great when I have guests or when I want something warm for dinner without having to wash many dishes. It keeps well in the fridge for the next day, but it’s best fresh. Tips and variations Tips - Use boneless fillets to save time on cleaning. - Don’t use too much breadcrumbs, just enough to cover it thinly; otherwise, it may absorb the sauce and become too dense. - If you use very liquid sour cream, the sauce will be thinner; it’s better with thicker fermented sour cream. Substitutions - You can use another type of white fish: cod, pikeperch, hake. - If you don’t have cheese, a bit of parmesan or hard cheese works too, but the amount is small, so it doesn’t significantly affect the final texture. - Tarragon can be omitted, but it adds a specific flavor. I haven’t tried parsley; I wouldn’t recommend other herbs here. Variations - If you want, you can add a little crushed garlic to the sauce. - For a crunchier crust, you can sprinkle a bit of grated cheese over the breadcrumbs, but it won’t become gratinated, just form a thin layer of cheese on top. - If you want a heartier meal, you can add some sliced mushrooms between the layers, but it’s not necessary. Serving ideas I enjoy it best with a simple tomato salad or green salad. It also goes well with a side of white rice, but most of the time I just serve it with fresh vegetables. It can be served cold, but the best texture is when it’s still slightly warm. Frequently asked questions 1. Can I use frozen fish directly? I don’t recommend it. It’s best to let the fish fillets thaw completely and pat them dry with kitchen paper; otherwise, they become too watery. 2. Does the sour cream need to be fermented or for cooking? I used classic fermented sour cream, not liquid cream, because it gives a better taste and the sauce binds more easily. 3. Can it be made without frying the fillets first? I don’t recommend skipping the pan step because the fish releases a lot of water, and you risk having a too-liquid sauce and a soggy crust. 4. What type of cheese works best? Any hard cheese. I used simple cheese, not very salty, but emmental or gouda also works. 5. Can it be made with pink fish like salmon? The recipe is designed for white fish, but you can try. However, salmon has a different taste and texture; it won’t turn out the same way. Nutritional values Estimated values per serving (out of 5): Calories: approximately 270-320 kcal Proteins: 25-30 g Fats: 12-15 g Carbohydrates: 8-12 g (from sour cream, breadcrumbs) The value depends on the type of sour cream and how much breadcrumbs you use. The recipe isn’t very fatty and has a good protein content. These are indicative values, not absolute. Storage and reheating If there are leftovers, keep them in the fridge, covered, for a maximum of 1-2 days. It can be reheated in the oven or microwave, but the crust will be softer. I don’t recommend freezing it because the sour cream may change texture upon thawing. It’s best eaten fresh, but leftovers are fine for lunch the next day.

Preparation

First, we sprinkle the fish with salt and pepper, then with breadcrumbs. We place the fish in a pan and fry it for a few minutes. We prepare the sauce by first beating the whole eggs, then adding the sour cream, grating the cheese, and adding salt, pepper, and tarragon to taste. In a buttered baking dish, we place half of the fish, then half of the sauce, followed by the remaining fish. Finally, we pour the sauce over and sprinkle with breadcrumbs. We bake in a well-preheated oven for about 20 minutes.