Cod Baked in Sour Cream (Ryba v Smetane)

We lighten up this traditional Russian favorite by pairing lean cod fillet with light sour cream and portion-controlled boiled potatoes for a balanced, protein-packed meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (1.76 lbs) raw cod fillets · 528 kcal in the whole recipe
• 400 g (14 oz) raw potatoes, diced · 308 kcal in the whole recipe
• 250 g (8.8 oz) mushrooms, sliced · 55 kcal in the whole recipe
• 150 g (1 medium) onion, sliced · 60 kcal in the whole recipe
• 160 g (2/3 cup) light sour cream (instead of traditional smetana) · 218 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 tbsp (15 g) fresh lemon juice · 3 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe

Method

1. Boil the diced potatoes in salted water for 12-15 minutes until tender, then drain.

   

2. Heat olive oil in a wide skillet and saute the sliced onion and mushrooms for 6-8 minutes until tender and moisture evaporates.

   

3. In a bowl, whisk together light sour cream (instead of traditional smetana), fresh lemon juice, chopped dill, salt, and black pepper until smooth.

   

4. Season the cod fillets with salt and black pepper, place them in a baking dish, and spread the mushroom-onion mixture and sour cream sauce evenly on top.

   

5. Bake in a preheated oven at 200°C (400°F) for 18-20 minutes until the fish flakes easily, then serve hot alongside the boiled potatoes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.