Pollock fillet in sour cream

First of all, we prepare the products:

- if necessary, defrost the fish, and then cut the fillets into large pieces,

- peel the garlic cloves from the husk, then finely chop them with a knife,

- peel the red onion, rinse it with cold water, lightly dry it with paper napkins and cut into thin half rings,

- my Bulgarian pepper (if you take two colors, the finished dish will be especially bright and beautiful), cut in half, cut out the stalks, remove the seeds and cut the pepper across in strips commensurate with the half-rings of onions,

- fresh cilantro is washed, dried on paper towels, and then finely chopped.

Now you can proceed to the preparation of the dish. Put the fish in a large bowl and pour half of the lime juice over it, add to it a third of chopped garlic, dried coriander and oregano, as well as spices to taste (half) suitable for fish. We mix the fish with our hands, rubbing the marinade, and then cover the bowl with a lid and set aside for the time being so that the fish is slightly marinated.

Meanwhile, pour olive oil into a large deep frying pan and put it on medium heat. When the oil warms up, put the chopped onion in the pan, fry it. Do not forget to stir the contents of the frying pan with a spatula. Fry the onion for a few minutes, then add the Bulgarian pepper. Cook everything together, stirring, for 10 minutes (until the vegetables are soft).

Put the remaining garlic in the pan and cook, stirring, all together for another half a minute. Add the tomato paste, mix, and cook for another 5 minutes. Now we put sour cream in the pan, as well as bay leaf, bring the mixture to a boil. As soon as this happens, reduce the heating to the minimum. Cook the fish for 10 minutes, stirring from time to time.

Add the fillet pieces to the pan, pressing them into the sauce. Cook for 5 minutes, then turn the fillet to the other side and cook for another 5 minutes. We transfer the fish to a dish, and pour into the sauce the remnants of lime juice, spices left for later and chopped cilantro. We cook everything together for another three minutes. We return the fish to the sauce, turn off the heating.

Fish can be served on the table. Rice will serve as an ideal side dish.

Bon appetit!