Pink salmon in sour cream baked in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products for baking pink salmon in sour cream in the oven. If possible, take fresh fish. If this is not possible, then pre-remove the fish from the freezer and leave it to defrost at room temperature. Sour cream I took 15% fat content. Two small bulbs, can be replaced with one large one.

2. Step 2:

   

   Defrosted fish should be washed under running water. Peel off the scales. I usually take a large bag and clean it in the bag, so the scales remain in the bag, and not around. Cut off the head, tail, fins. Gut, then rinse again under running water. Cut the fish carcass into portions, 2-3 cm thick.

3. Step 3:

   

   The form in which the fish will be baked can be covered with foil. Lubricate the bottom of the mold with oil so that the fish does not stick to the mold during cooking. Lay out the prepared pieces of pink salmon. Season each piece with salt and pepper, evenly distributing the spices throughout the piece. Leave the fish to marinate a little (ten minutes is enough).

5. Step 4:

   

   Meanwhile, peel the onion and cut into half rings. Place the chopped onion evenly on top of the fish. If the carcass is large, then the number of onions can be increased.

6. Step 5:

   

   Spread the sour cream evenly over the entire surface of the fish and add a little water. Since the fish will be cooked without a lid, the moisture will evaporate and so that the fish does not turn out dry, add water. If you cover the fish with a lid or foil, you can not add water. Put the form with the fish in a preheated 180 degree oven. Bake for 30-45 minutes.