Fish baked with vegetables
I learned this method while working in a kindergarten, then added bell pepper and mayonnaise to suit our tastes. It makes a lovely dinner with rice or mashed potatoes. The recipe is straightforward and works with many kinds of fish: I have tried pink salmon, chum salmon and pollock, all with good results.
Rinse the fish. Clean off scales. Cut off the fins and remove the head. Carefully remove the spine and rib bones. Cut the finished fillet into portions. Place in a baking dish greased with vegetable oil.
Prepare vegetables. Wash and clean.
Grate the carrots on a coarse grater, cut the onion and pepper into half rings. Sauté with a small amount of vegetable oil.
When the vegetables become soft, add finely chopped tomatoes and simmer. To prevent tomato skins from appearing in the finished dish, you can grate them. Then the pulp will go into the frying pan, and the skin will remain on the grater. Add salt and ground black pepper.
The vegetables should become soft, but at the same time retain their shape and not boil into porridge. Place the vegetables on top of the fish in a thick layer.
Mix sour cream with mayonnaise. If the sauce turns out to be thick, add a little water to make it thicker than kefir or liquid sour cream. Pour the sauce over the fish and vegetables.
Bake at 180°C for 25-30 minutes, until golden. Avoid overcooking the fish. If you like, add grated cheese 10 minutes before the end of cooking; I leave it out.