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
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.
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.