Cream fish in the oven

2 servings
35 min

How to bake fish in cream in the oven? Prepare the necessary products. Any fish will do: fillet or steak. Chilled fish is preferable - it is much healthier than frozen fish. If you only have frozen fish, be sure to defrost it correctly. Immediately after the freezer, place the fish in the refrigerator for 8-10 hours and only then defrost it completely at room temperature. Take cream of any fat content, but taste more 23%.

Wash the fish, dry. If necessary, remove the fins and bones. If you have a fish steak, you can cut it in half. If you have fish fillet, cut it into medium-sized pieces. It is better to leave the skin on the fish fillet - otherwise the pieces will not keep their shape and will turn into porridge when baked.

To bake the dish, we need a heat-resistant mold with medium-sized sides. Put the fish in the mold. If you have pieces of fillet on the skin, then place them skin down. At this stage, you can add some favorite seasonings to the fish: perhaps you will have enough ground pepper, or you may want to sprinkle the fish with dried Provence herbs or thyme.

Salt the cream a little. You can use cream and less percent fat, or even milk.

Add a crushed garlic clove to the cream. I let it through the press, but you can grate it or pass it through the press. In the absence of fresh garlic, it is quite possible to replace it with garlic powder - put half a teaspoon.

Grate the cheese and add to the cream. Cheese can be absolutely anything: hard, semi-hard, mozzarella and mold cheese are also suitable.

Pour the creamy sauce over the fish. You can put a sprig of fresh thyme or rosemary, or any other fresh greens, for fragrance. Bake in the preheated oven at 180 degrees for about 30 minutes. You can cover your uniform with foil for the first 15 minutes.

The fish is tender and juicy, serve immediately hot. Enjoy your meal!