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Pollock Fillet in Sour Cream Sauce

A mouthwatering fish dish with a rich, creamy flavor! Made this way, pollock fillet turns out tender and creamy, a little spicy, juicy, and full of flavor. It's hearty, wholesome, and genuinely delicious — all thanks to the tangy sour cream sauce the fish simmers in.

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Pollock fillet in sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 10 g
Fats 43 % 9 g
Carbohydrates 10 % 2 g
129 kcal
GI: 100 / 0 / 0
  • Start with the prep: if needed, thaw the fish, then cut the fillets into large pieces. Peel the garlic cloves and chop them finely with a knife. Peel the red onion, rinse it under cold water, pat it lightly dry with paper towels, and slice it into thin half-moons. Rinse the bell pepper (using two colors makes the finished dish especially bright and pretty), halve it, cut out the stem, remove the seeds, and slice it crosswise into strips about the same size as the onion half-moons. Wash the fresh cilantro, pat it dry on paper towels, then chop it finely. Now you're ready to cook. Put the fish in a large bowl, pour over half the lime juice, and add a third of the chopped garlic, the dried coriander and oregano, and about half the spices you're using — whatever you like with fish. Toss the fish with your hands, rubbing the marinade in, then cover the bowl and set it aside so the fish can marinate for a bit. Meanwhile, pour the olive oil into a large deep skillet and set it over medium heat. Once the oil is hot, add the sliced onion and cook, stirring with a spatula so it doesn't stick, for a few minutes. Add the bell pepper and cook everything together, stirring, for about 10 minutes, until the vegetables are soft. Stir in the remaining garlic and cook another 30 seconds. Add the tomato paste, stir, and cook 5 minutes more. Now stir in the sour cream and the bay leaf and bring the mixture to a boil. As soon as it bubbles, lower the heat to a bare simmer and cook for 10 minutes, stirring now and then. Nestle the fish pieces into the sauce, pressing them down gently. Cook for 5 minutes, then flip the fillets and cook another 5 minutes. Transfer the fish to a serving dish and pour the rest of the lime juice, the spices you held back, and the chopped cilantro into the sauce. Cook it all together for another 3 minutes, then return the fish to the sauce and turn off the heat. The fish is ready to serve. Rice makes an ideal side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Lime juice - 10  kcal/100g
  • Pollock fillet - 72  kcal/100g

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