The Night of the Sour Creamed Fish – A B‑Movie Feast

Name: Baked Sour Cream Fish with Onion and Rice
Total time: 40 min
Yield: 1 servings
Ingredients: 150 g fish fillet; ½ onion, diced; 100 g sour cream; 1 tbsp sunflower oil; 1 cup cooked long grain rice; 1 tsp paprika; to taste salt and black pepper

aka Baked Sour Cream Fish with Onion and Rice

When the clock strikes 30 minutes, this cheesy fish erupts onto your plate like a low‑budget monster!

40minutes

670kcal / serving

1serves

Mediumdifficulty

long grain ricepaprika

Ingredients

150 gfish fillet
½onion, diced
100 gsour cream
1 tbspsunflower oil
1 cupcooked long grain rice
1 tsppaprika
to tastesalt and black pepper

34gprotein

31gcarbs

39gfat

≈ 670 kcal each, ish

Method

Preheat the oven to 190 °C and grease a baking dish with a drizzle of sunflower oil.
Lay the fish in the dish, season with salt and pepper, then scatter the diced onion over it.
Mix sour cream with paprika, a pinch of salt and pepper; dollop the mixture evenly over the fish.
Bake for 20‑25 min, until the fish flakes easily and the sauce bubbles golden.
While the fish bakes, cook the rice according to package instructions (about 15 min).
Plate the fish atop a fluffy mound of rice, spoon any extra sauce over the top.

Don’t over‑bake; the fish is done when it flakes with a fork and the sauce is just set, not curdled.

Our sommelier suggests Cue a synth‑heavy 80s action soundtrack while wearing a leather jacket.

Rate it. The chef can take it.

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