Cheese, sour cream, and fragrant fish are a power trio. This French-style baked fish is the kind of weeknight recipe that also cleans up nicely for guests: simple to assemble, golden on top, and full of cozy flavor. The oven does the work, the fish stays juicy, and dinner lands on the table in about 30 minutes.
What you need
- Fish steaks (salmon, cod, trout, or any firm fish) - 4 pieces (150-200 g each)
- Yellow onions - 2 medium (about 200 g)
- Sour cream 15% - 150 g
- Hard cheese - 100 g
- Unsalted butter - 30 g
- Salt - 1/2 tsp or to taste
- Freshly ground black pepper - a pinch
- Fresh dill - a few sprigs, for serving
How to make it
1. Prep the fish. Rinse the steaks, pat them dry, and season both sides with salt and black pepper. If you are using very fresh fish, a quick splash of lemon juice adds brightness and keeps the flavor clean.
2. Build the base. Peel the onions and slice them into thin half-moons. Butter a baking dish, then spread the onions in an even layer. This aromatic bed lifts the fish and helps it cook gently.
3. Set the stage. Nestle the seasoned fish steaks on top of the onions.
4. Mix and coat. In a small bowl, stir the sour cream with a little salt and pepper. Spoon a generous layer over each steak. The sour cream locks in moisture and shields the cheese so it melts instead of drying out.
5. Cheese time. Coarsely grate the hard cheese and distribute it evenly over the fish so each piece is well covered.
6. Bake. Heat the oven to 180 C. Slide the dish onto the middle rack and bake for 20-25 minutes, until the cheese is melted and lightly browned and the fish yields easily to a fork.
7. Finish and serve. Shower with finely chopped dill for a fresh lift. Serve hot with boiled potatoes, rice, or a crisp vegetable salad.
The result hits that sweet spot: tender fish, a creamy layer that keeps everything supple, and a golden, savory top that ties the whole thing together. Weeknight-easy, dinner-party pretty.