Fish Baked with Mushrooms and Cheese
A layer of mushrooms and sour cream works as a blanket here, trapping moisture against the fish so even lean white fillets don’t dry out. The fillet bakes on its own for 10 to 15 minutes first, then goes under mushrooms braised with onion, a pour of smetana (Eastern European full-fat sour cream; regular American sour cream is the closest match), and coarsely grated cheese. Grate it coarse, not fine — big shreds melt into a mottled golden crust rather than a flat rubbery sheet.
Before the oven goes on
- Braise the mushrooms separately. They are roughly two-thirds water; laid on raw, they thin the sauce down to soup.
- Use sour cream with at least 20% fat. The 125 ml called for is about half a cup, and light or reduced-fat versions break into flecks within minutes of hitting heat.
- Choose a firm fillet — cod, pollock, pike-perch, or boneless carp. Delicate fish falls apart as you shift it under the mushrooms.
Serve straight from the dish while the cheese still pulls, with boiled potatoes or rice.
Part of European cuisine — 100 more recipes in the section.
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Ingredients
Instructions
Clean the fish, separate the fillet and season with salt, place it on a heatproof dish, drizzle with fat, and put it in a preheated oven for 10 to 15 minutes.
Clean the mushrooms, rinse them, and slice thinly.
Add the onion cut into rounds, salt, pepper, and 1 to 2 spoonfuls of water, and braise for 10 minutes.
Remove the fish, cover it with the mushrooms, pour over lightly salted sour cream, and sprinkle with coarsely grated cheese.
Put it in the preheated oven for 10 minutes, until the cheese melts and turns golden.
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