Zander in baconian

Peel and gut the fish. Cut out the bones of the ridge, remove the skin, rinse the fillet with running water. Fill the head and ridge with a little water and boil. Peel the onions, finely chop and fry lightly in the fat. Slice the mushrooms and add to the onion. Fry for 6-8 minutes, remove the pan from the heat, pour in the paprika, pour over the fish decoction, add the sour cream mixed with the flour and cook for a few minutes. Grease the baking dish with oil, lay out the fish fillet, pour over the mushroom sauce and bake in the oven at a temperature of 180 degrees for about 15 minutes. To serve, decorate with paprika rings and parsley greens. Boiled potatoes sprinkled with chopped parsley greens are served on the side dish.