Fillet cut into serving pieces.

Lay the fish in one layer in a bowl for baking. DO NOT ADD SALT!!!

Make a sauce: to do this, mix the sour cream and soy sauce. Approximately the same proportion, 100 ml sour cream 1 tbsp of soy sauce. The taste of the sour cream-the soy sauce should be slightly salty. Sour cream we need LIQUID (selling is probably 10 percent). Because sauce we need to FILL!!! the fish, not spread it. If there is no liquid cream, so any dilute milk to a liquid consistency (I often do). IMPORTANT!!! POUR the sauce over the fish so that the sauce COMPLETELY!!! coated fish. Otherwise not covered by the pieces are dry. If the sauce was not enough, so to make a small portion.

Bake in the oven until tender about 15-20 minutes (but for different oven time may vary) at t = 170 - 180 gr. Unfortunately, no one is exempt, in the finished dish, we can check the quality of our cream. Good, fresh, and homemade sour cream will never curdle. But the fact that we sell in stores, it can hardly be called sour cream. What happened to me. But... the taste the taste is not affected. Sour cream can be replaced by cream (10%). But then again, the cream HAVE such property at high temperatures to coagulate. So the choice is yours.

All you can eat.