What type of fish is best?

Any mild white fish works – cod, haddock, pike-perch, tilapia, or pangasius.

Can I use mayonnaise instead of sour cream?

Mayonnaise gives a richer, tangier taste, but the dish becomes different. Sour cream is better for a delicate sauce.

How long to simmer the fish?

After adding sour cream, simmer for 15–20 minutes over low heat. The fish should be tender but not falling apart.

What to garnish with?

Fresh herbs (dill, parsley) and a lemon wedge add brightness and freshness.

Fish stewed with onions and sour cream

Name: Fish stewed with onions and sour cream
Total time: 30 min
Yield: 4 порции
Cuisine: International
Ingredients: White fish fillet — 500 g; Onion — 50 g; Sour cream — 300 g; Vegetable oil — 45 g; Salt — 3 g; Spice — 3 g

40min

901g

Nutrition per 100g

139

This dish wins hearts with its simplicity and tenderness. White fish fillet stewed in aromatic sour cream with golden onions turns out incredibly juicy and melt-in-your-mouth. The light creamy sauce soaks every bite, while onions add a hint of sweetness. Ready in just 30 minutes, yet tastes like a gourmet meal!

WHAT YOU WILL NEED

From ingredients

6 products

Fish

White fish fillet500 g

Vegetables

Dairy

Fats

Spices

SIMPLE PROCESS

Step by step recipe

The key to this dish is the right sequence. First, sauté the onions until golden to release their aroma. Then add the fish and fry for 2–3 minutes per side to get a nice crust and lock in moisture. Add sour cream at the end – it creates a velvety sauce. Don't overcook the fish to keep it tender. Follow our steps for a perfect fish dish.

Step 1

Slice the onion

Peel 50 g (about 1 small) onion and slice into thin half-rings.

Step 2

Cut the fish

Rinse 500 g (about 1.1 lb) white fish fillets, pat dry, and cut into small pieces (3–4 cm / 1.5 inches).

Step 3

Sauté the onion

Heat a skillet with 45 g (3 tbsp) vegetable oil over medium heat. Add the onion and sauté until soft and golden (5–7 minutes).

Step 4

Fry the fish with onions

Add the fish pieces to the skillet with the onion. Fry for 2–3 minutes per side until lightly browned.

Step 5

Add sour cream and simmer

Pour in 300 g (about 1¼ cups) sour cream, season with salt (3 g / ½ tsp) and spices (pepper, thyme). Stir, cover, reduce heat to low, and simmer for 15–20 minutes until the fish is cooked through.

Step 6

Serve

Transfer the fish to a plate, sprinkle with fresh herbs (dill or parsley). Serve hot with a side like rice or mashed potatoes.

CHEF'S TIP

Choose skinless fillets

Skinless white fish fillets cook faster and absorb the sauce better.

Don't burn the onions

Sauté onions over medium heat until soft and golden, but not burnt – stir occasionally.

Add your favorite spices

Thyme, rosemary, or lemon zest work great to enhance the fish flavor.

Serve with a side

Pairs well with boiled potatoes, rice, or fresh vegetables. Drizzle with the sauce and garnish with herbs.

SUBSTITUTIONS

Add your taste

Replace sour cream with heavy cream For a richer taste, use 33% heavy cream – the sauce becomes even creamier.
Use salmon or trout instead of white fish Oilier fish gives a different texture and richness – increase simmering time by 5 minutes.
Add vegetables Add carrots or bell pepper together with the onions for extra color and flavor.
Garlic instead of onion For a sharper taste, replace the onion with 2 cloves of garlic – add at the end of frying.

HOW TO STORE

How to store fish stewed with sour cream

Cool the cooked fish to room temperature, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in a skillet with a splash of water or sour cream to prevent drying. Freezing is not recommended – the texture of fish and sauce deteriorates.

GOOD TO KNOW