Sea bass in sour cream

1. Clean the fish well from the scales. Cut off all the fins with kitchen scissors and cut off the heads - they will not be needed (you can cook fish soup or fish soup from them). Gut the insides. Rinse the fish thoroughly under running water and dry with a paper towel.

2. With a sharp knife, make small cross-shaped incisions throughout the perch carcass, not reaching the spine, on one side and the other. This is done so that the fish is well soaked in marinade and evenly baked.

3. To make the baked perch even more fragrant, and its meat even more tender, it is necessary to make a special marinade for fish. To do this, wash and dry the dill. Part of the dill is finely chopped, and part is left in the form of twigs to decorate the finished dish. Pour the chopped dill into a bowl. Wash the lemon, cut in half and squeeze the juice out of it into a bowl with dill. Add salt and spices to taste and mix everything well with a spoon until smooth.

4. Pour the marinade on each perch carcass and rub the fish thoroughly with it, massaging it well both inside and outside. Transfer the fish to the refrigerator to marinate for 20-25 minutes.

5. Meanwhile, turn on the oven to warm up to 200 degrees Celsius.

6. Grease the baking dish with olive oil and put the pickled fish in it. Top each perch carcass with sour cream.

7. Put the baking dish in the preheated oven and bake the fish until it is covered with a beautiful golden crust for about 20-25 minutes.

The finished baked fish should be carefully transferred to a beautiful dish for serving, garnished with dill sprigs and green onions.

Bon appetit!