Carp baked with sour cream

Carp baked with onion and sour cream, finished with fresh dill.

Number of servings

2

Nutrients

For entire dish

Calories

797 kcal

Protein

74.1 g

Carbohydrates

11.1 g

Fat

48.6 g

Fiber

1.6 g

Per serving

Calories

399 kcal

Protein

37.1 g

Carbohydrates

5.6 g

Fat

24.3 g

Fiber

0.8 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

85.8 mcg

C

14.4 mg

D

98.8 mcg

E

4.1 mg

B9

15.2 mcg

B12

6.2 mcg

Ca

68 mg

Ingredients

• Carp — 400 g
• Onion — 80 g
• Sour cream — 80 g
• Dill — 10 g
• Sunflower oil — 10 g
• Table salt — 4 g

Cooking instructions

1. Heat the oven to 190°C.
2. Peel the onion and slice it.
3. Pat the carp dry. If it is one piece, cut it into portions about 2 cm thick.
4. Chop the dill.
5. Oil a baking dish with the sunflower oil and spread the onion in it.
6. Lay the carp on the onion and sprinkle it with the salt.
7. Spread the sour cream over the fish.
8. Bake for 25 minutes, until the flesh is opaque and flakes easily.
9. Scatter the dill over the fish and serve hot.