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Ingredients

• 1 kg Fish Fillet (firm white fish such as cod, haddock or snapper; thawed and cut into serving pieces)
• to taste Salt (for seasoning both sides of the fish and the onions)
• 7 pieces Black Peppercorns (whole peppercorns for aromatic flavor; can use ground pepper if unavailable)
• 2 medium Onion (about 400 g total; sliced into thin half‑rings)
• 60 g Unsalted Butter (cut into thin slices; divided between fish layers with a little extra for the bottom)
• 4 Tbsp Sour Cream (approximately 60 ml; 2 Tbsp per fish layer)
• 1 Bay Leaf (placed near the fish, not directly on top, to flavor the sauce)
• 50 ml Water (added only if onions are not tender enough during simmering)

Instructions

1. Thaw the Fish

   If the fish fillet is frozen, thaw it in the refrigerator overnight or place it in a sealed bag under cold running water until flexible.

   Time: PT10M

2. Cut and Season the Fish

   Slice the thawed fillet into serving‑size pieces (about 2‑inch thick). Sprinkle salt and freshly ground black pepper on both sides of each piece.

   Time: PT5M

3. Prepare the Onions

   Peel the two onions and cut them into thin half‑rings. Sprinkle a pinch of salt over the slices to draw out moisture.

   Time: PT5M

4. Heat the Pan with Butter

   Place the skillet on the stove, add the sliced butter (about 30 g for the bottom layer) while the pan is still cold, then turn the heat to medium.

   Time: PT2M

5. First Layer Assembly

   Arrange half of the onion rings on the pan bottom, then place half of the fish pieces on top. Add the bay leaf, 2 Tbsp sour cream, the remaining 30 g butter slices, and 3‑4 whole peppercorns.

   Time: PT5M

6. Second Layer Assembly

   Layer the remaining onion rings, the rest of the fish, another bay leaf (or the same leaf folded), the second 2 Tbsp of sour cream, a few more butter slices, and the remaining peppercorns.

   Time: PT5M

7. Bring to a Gentle Simmer

   Cover the skillet with the lid. Increase the heat to medium‑high until bubbles appear around the edges, indicating the liquid is heating.

   Time: PT2M

8. Simmer the Fish

   Reduce the heat to low and let the fish cook gently for 25 minutes. If the onions are not soft, stir in 50 ml water and continue simmering.

   Time: PT25M

   Temperature: low heat

9. Finish and Serve

   Remove the bay leaf(s), transfer the fish and onions to a serving plate, and drizzle any remaining sauce over the top. Serve with mashed potatoes, rice, or your favorite grain.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

8 g

Fat

30 g

Fiber

1 g