Perch in sour cream in the oven

1. We take the fish out of the freezer in advance and leave it until it is completely defrosted. Then we drain the water formed as a result of defrosting the carcasses.

2. Turn on the oven at 180 degrees Celsius.

3. Defrosted perch carcasses are cleaned, gutted and removed from the inside, cut off the fins. Then thoroughly wash under running water and dry with paper towels. We put the fish on a cutting board and separate the fillet with a sharp knife and cut it into large pieces.

4. The pieces of perch are transferred to a baking dish, greased with a small amount of vegetable oil. Sprinkle the fish with salt and ground black pepper, mix with your hands directly into the mold, and then put the pieces of perch tightly together.

5. The tomato is scalded with boiling water, after which we easily remove the skin from it. We spread the tomato on the work surface and cut it into small cubes.

6. Wash under running water and then dry the dill and green onions with paper towels. After the greens are finely chopped and put in a medium-sized bowl.

7. We peel the garlic cloves from the husk, after which we chop them with a knife and add them to the chopped greens.

8. In a bowl with herbs and garlic, add sour cream, as well as three grated parmesan (or other cheese, but parmesan is especially fragrant). Mix everything and taste it. If necessary, add salt.

9. Now we spread the resulting mixture on top of the pieces of sea bass. Using a spoon, we distribute the mixture evenly.

10. put the mold with perch in the oven heated to the desired temperature for 35 minutes. While the fish is baking, there is time to prepare a side dish for it.

We serve the finished dish on the table in a warm form.

Bon appetit!