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Halibut, With Sour Cream, Parmesan And Garlic


Halibut, With Sour Cream, Parmesan And Garlic


400 g fish fillet halibut (kambala)
200g sour cream
2 tablespoons lemon juice
two sprigs of fresh dill
1/2 cup grated Parmesan
1 large clove garlic
two scallions
olive oil spray

Products for toppings:
1 package frozen Brussels sprouts
30 ml. olive oil
30 g butter


Preheat oven to 200C degrees.

Cut the fish fillets into pieces.

Wash them and arrange them in a baking dish.

Sprinkle with pepper and salt.

In a bowl mix all the ingredients for coating fish fillets – sour cream, chopped dill and spring onion, squeeze cloves of garlic, add spices and lemon juice.

Mix well and apply this mixture on the halibut.

Distribute evenly.

Pour a fine stream of olive oil and bake for 20-25 minutes on strongly heated oven.

While waiting for fish to cook, prepare the Brussels sprouts in a little olive oil and water until soft.

When the water evaporates completely, sprinkle with pepper and salt and mix with a pat of butter.

Serve halibut, sprinkled with chopped spring onions, garnished with braised Brussels sprouts.

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