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Sea bass with cheese and sour cream

Author
Cookinero 14 Mar 2025
5670
Sea bass with cheese and sour cream

As a rule, there are several options for cooking sea bass: frying in oil in a frying pan or baking in the oven. The second option is considered the simplest and fastest, since you can put the whole carcass of the bass in the oven. Before baking the bass, you need to cover the fish with a delicate marinade of sour cream and cheese.

How to cook Sea bass with cheese and sour cream

Step 1

Sea bass with cheese and sour cream

In a medium bowl, add grated cheese, chopped garlic and oregano.

Step 2

Sea bass with cheese and sour cream

Add sour cream and mix thoroughly until all ingredients are mixed together.

Step 3

Sea bass with cheese and sour cream

Place the fish piece in a baking dish and cover the top with the sour cream mixture prepared earlier. Season with pepper and salt to taste and let sit for about 20 minutes.

Step 4

Sea bass with cheese and sour cream

Then place the perch dish in the oven preheated to 180 °C for 25 minutes. The finished perch should be slightly golden in color, and the cheese casing should melt.

Sea bass with cheese and sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute sea bass with other firm white fish like cod, halibut, or tilapia. Just adjust cooking time slightly based on thickness.
A mild, meltable cheese like mozzarella, Gruyère, or Monterey Jack works well. For more flavor, try Parmesan or sharp cheddar.
Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain texture.
Yes! Use dairy-free cheese and coconut cream or cashew cream instead of sour cream. Adjust seasoning as needed.
Try roasted asparagus, a light salad, or garlic mashed potatoes. A crisp white wine complements the flavors perfectly.
Yes, mix it up to 24 hours in advance and store covered in the fridge. Stir well before using.
This dish is already low-carb! Just avoid starchy sides and serve with extra veggies like zucchini or roasted Brussels sprouts.
Freezing isn’t recommended as the sour cream mixture may separate when thawed, affecting texture.
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). Avoid overcooking to keep it moist.

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