Dorada with vegetables in sour cream

3 servings
40 min

How to make dorado with vegetables in sour cream? Prepare all the products. If you have a frozen fish, take it out of the freezer beforehand and defrost it at room temperature. Clean the fish from scales, remove the insides.

In order for the dorado to fit well in the pan, I removed the heads and tails. If you leave the fish with your head, then be sure to remove the gills. Rinse the carcasses in clean cold water and dry with napkins or a towel.

Prepare the vegetables. Peel the onions and carrots. Rinse and dry. Send sour cream and all spices to a small deep container. A set of condiments can be absolutely anyone you want. I used garlic powder, paprika and a mixture of Provence herbs. Add salt to taste. Mix everything thoroughly.

Cut the onions into thin half rings or a little smaller. Chop the carrots into bars. To grind carrots, you can use a grater with large teeth or a vegetable cutter for Korean salads.

Send an odorless vegetable oil to the pan. When the oil warms up enough, fry the dorado until tender. Slightly salt at will, but keep in mind that sour cream already contains a certain amount of salt.

Send carrots and onions to the oil where the fish was fried. Stirring, cook until the carrots are soft and the onions are golden.

Place the fish on top of the roasting.

Distribute the sour cream evenly over the surface of the dorado.

Cover the pan with a lid and simmer over a low heat. You should not leave it on the stove for a long time, since sour cream can curl up and take up cereals. It will be enough from 1 to 5 minutes (depending on the intensity of the flame).

Serve the dorado with vegetables and sour cream, garnishing with fresh greens.