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Dorada with vegetables in sour cream

Pan-Seared Sea Bream with Vegetables in Sour Cream

Juicy, incredibly tasty sea fish! Sea bream (dorada) with vegetables in sour cream, cooked right in a skillet — you're going to love it! It's simple and easy to make, well within reach of any beginner cook. Let's give it a try.

Pearl

Recipe author

Composition / ingredients

Servings:

Sea bream (dorada)

Onion (large)

Carrots (medium)

Sour cream

150

Vegetable oil

Salt

Herb blend

Ground pepper blend

Garlic powder

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 39 % 9 g

Carbohydrates 9 % 2 g

131 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you cook sea bream with vegetables in sour cream? Gather all your ingredients. If the fish is frozen, take it out of the freezer ahead of time and let it thaw at room temperature. Scale the fish and remove the innards.
Step 2:

So the fish would fit in the skillet, I removed the heads and tails. If you leave the head on, be sure to take out the gills. Rinse the fish under cold running water and blot dry with paper towels or a cloth.
Step 3:

Prep the vegetables. Peel the onion and carrots, then rinse and dry them. In a small deep bowl, combine the sour cream with all the seasonings. Use any spice mix you like — I went with garlic powder, paprika, and herbes de Provence. Add salt to taste and stir everything together well.
Step 4:

Slice the onion into thin half-moons or a little smaller. Cut the carrots into matchsticks. To shred the carrots, you can use a coarse grater or a julienne peeler.
Step 5:

Add a neutral, odorless vegetable oil to the skillet. Once the oil is hot enough, sear the sea bream until cooked through. Season lightly with salt if you like, but remember the sour cream already brings some salt of its own.
Step 6:

Into the same oil the fish was cooked in, add the carrots and onion. Stirring, cook until the carrots are soft and the onion is golden.
Step 7:

Lay the fish on top of the sautéed vegetables.
Step 8:

Spread the sour cream evenly over the surface of the fish.
Step 9:

Cover the skillet and simmer over low heat. Don't leave it on the stove too long — sour cream can curdle and break into flakes. Just 1 to 5 minutes is plenty (depending on how high your flame is).
Step 10:

Serve the sea bream with the vegetables and sour cream, garnished with fresh herbs.

Instead of garlic powder, you can use fresh garlic or skip it entirely. Use sour cream of any fat content — I usually go with at least 30%. Fish prepared this way is delicious both hot and cold.
Enjoy your meal!
Keep in mind that properly thawing your ingredients has a big effect on the quality and flavor of the finished dish. To avoid mistakes and pick the best method, read our article on thawing.
Also note that how you cut the carrots shapes the final result: grated carrots cook down into a soft purée that blends evenly with everything else, while matchsticks or cubes hold their shape.
Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always add spices and seasonings to your own taste! If you're using a spice for the first time, remember that some are especially easy to overdo (chili pepper, for one).