Looking for a cozy weeknight dinner that tastes like it simmered for hours? This fish in a creamy pickle sauce is tangy, silky and ready in about 30 minutes — a lighter take on baked white fish with vegetables and sour cream, and a gentler cousin of tender baked white fish in sour cream sauce. Serve it over fluffy rice or buttery mashed potatoes and dinner is done.
Ingredients
- 500 g (1.1 lb) white fish fillet (pollock)
- 1 onion
- Pickled cucumbers
- 100 g (1/3 cup) sour cream
- 1 tbsp flour
- 1 tsp ground black pepper
Instructions
- Sauté the onion over medium heat.
- Add the pickled cucumbers; cook 5 minutes.
- Pour in 1 cup of boiling water, add pepper, cover 10 minutes.
- Stir in the flour and sour cream; add the fish fillets.
- Cover 10–15 minutes. If there is too much liquid, uncover after 10 minutes and reduce. Serve with rice or mashed potatoes.
Tips
- Use a mild white fish such as pollock so the tangy pickle sauce stays the star.
- Stir the sour cream in off high heat and keep the sauce at a gentle simmer so it stays silky and does not split.
- For food-safety guidance on cooking fish, see USDA, and for more weeknight fish ideas, browse Allrecipes.
Nutrition (per 100 g): 145 kcal, protein 10 g, fat 7 g, carbs 4 g.