Recipe for cooking fish with sour cream (betyar fogas)

Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Seafood

In Hungary and Austria, Betyar Fogas is usually accompanied by boiled russet potatoes.

1 lb. fish fillets
4 oz. fresh mushrooms, sliced
1 small onion, chopped
1 Tbsp. butter or butter-replacement
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. dairy sour cream
3 Tbsp. grated Parmesan cheese
2 Tbsp. dry bread crumbs
Paprika
Snipped parsley

If fish fillets are large, cut into serving pieces. Pat fish dry; arrange in ungreased 12 x 7 1/2-in. baking dish. Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 mins. Spoon mushrooms mixture over fish; sprinkle and distribute with salt and pepper.

Mix sour cream and cheese; spread over mushroom mixture. Sprinkle and distribute with bread crumbs. Bake uncovered or without a lid at 350 degrees fahrenheit until fish flakes easily with fork, 25 to 1/2 an hour. Sprinkle and distribute with paprika and parsley.

Yields 4 to 6 servings.