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Fish in Sour Cream Sauce

A creamy and tangy fish dish that transforms simple fillets of hake into a comforting meal, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: European
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Fish
  • 2 pounds hake fillet Feel free to substitute with other firm white fish like cod or tilapia.
  • 2 pieces bay leaves
  • 7 whole peppercorns Optional
  • 60 g butter Divided use
  • 14 ounces onions Peel and slice into thin half rings.
  • Salt To taste
For the Sauce
  • 2 tablespoons sour cream Provides creaminess and a slight tang.

Method
 

Preparation
  1. If using frozen hake fillet, defrost it well beforehand. Cut the fillet into equal serving pieces for even cooking.
  2. Season both sides of the fish pieces generously with salt and a sprinkle of ground black pepper.
  3. Peel the onions and cut them into thin half rings. Sprinkle with a pinch of salt to draw out some moisture.
Layering
  1. In a cold frying pan, grease the bottom with half of the butter. Place half of the sliced onions in the pan as the first layer, followed by half of the fish fillets.
  2. Tuck 1 bay leaf into the pan, along with optional peppercorns for a touch of spice.
  3. Scoop 1 tablespoon of sour cream over the fish fillets and then sprinkle half of the remaining butter on top.
  4. Repeat the layering process with the remaining onions, fish fillets, bay leaf, sour cream, and butter.
Cooking
  1. Cover the pan with a lid and place it on the stove over medium heat. Once small bubbles appear, reduce the heat to low and let everything simmer for 25 minutes.
  2. Check to ensure the onions are releasing enough moisture. If the pan looks dry, add about 3 tablespoons (50 ml) of water.
  3. Plate the fish and generously spoon the sour cream sauce over the top. Serve with a side of comforting mashed potatoes, fluffy rice, or your favorite grains.

Notes

Use a non-stick pan to prevent the fish from sticking and ensure easy cleanup. For added flavor, sauté onions until slightly caramelized before layering. Ensure to reduce the heat once bubbling starts to keep fish tender and juicy. Don’t rush the simmering process; a low and slow cook allows flavors to meld beautifully.