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Skillet Fish in Sour Cream Sauce

A quick, hearty dish — wholesome and delicious! Skillet fish in sour cream is a healthy dish, rich in vitamins and protein. The fish turns out incredibly tender, and the sour cream-and-tomato sauce is a perfect match for any side.

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Fish in sour cream in a frying pan
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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 37 % 7 g
Fats 47 % 9 g
Carbohydrates 16 % 3 g
158 kcal
GI: 33 / 67 / 0
  • How do you make skillet fish in sour cream sauce?
    1. Rinse the fish fillet thoroughly in cold running water and pat it dry with paper towels. Set the fillet on a board and remove the skin, if there is any. Carefully pick out all visible bones without breaking up the flesh. 2. Season the fish with salt and the ground pepper blend, pressing the spices into all sides. 3. Peel the onion and garlic, rinse, and chop — dice the onion and finely mince the garlic. 4. Pour the olive oil into a nonstick skillet and heat it. Add the fish fillet to the hot oil and fry a couple of minutes, turning it, then transfer the seared fish to a plate. 5. In the same oil, sauté the diced onion and minced garlic until fragrant and translucent. 6. In a cup, stir the sour cream (at least 20% fat, richer is even better) with half the water at room temperature until smooth, then pour the mixture into the skillet with the vegetables. 7. Add the tomato sauce and stir. Season with a little salt, the ground pepper blend, smoked paprika, thyme, and a little chopped fresh herbs. Mix everything well, then pour in a little more water to bring the sauce to the consistency you want. 8. Let the sour cream-tomato sauce simmer for 5–6 minutes over moderate heat, then taste and adjust the seasoning as you like. Return the seared fish to the skillet, spoon the sauce over it, and cover. Simmer the fish in the sauce another 2–3 minutes, then take it off the heat. Serve hot with the sauce, sprinkled with a little more fresh herbs. Boiled rice and grilled vegetables make ideal sides. Enjoy!
  • Keep in mind that the right pan matters: even the best recipe can be ruined by the wrong skillet.
  • Every oil is good only up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.
  • How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the spine down to the backbone. Turn the fish on its side and, with a sharp knife, slice the meat away from the backbone. Flip it over and cut the fillet from the other side. Clean out the inside, removing the black membrane, since it's bitter and will spoil the flavor. Rinse and be sure to pat it dry well.

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

  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Garlic - 143  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Frozen soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Fish fillet - 204  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Ground pepper blend - 255  kcal/100g

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