Jewfish With Pickle Sauce
|Jewfish||2 1⁄2 Kilogram|
|Freshly ground black pepper||To Taste|
|Tomatoes||2 , peeled|
|Mixed pickled vegetables||1⁄2 Cup (8 tbs)|
|Dill cucumber||1 , pickled|
|Dry white wine||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
Preheat the oven to 180Â°C (350Â°F).
Butter a baking dish large enough for the fish.
Place them on the dish, with a sharp knife make 3-4 incisions in the upperside of the fish.
Arrange the lemon slices next to each other on top of the fish.
In the work bowl chop the herbs and sprinkle them on the fish.
In the work bowl finely chop the onion, the tomatoes, the capsicum, the capers and pickles.
Mix them with the wine and pour the mixture into the baking dish around the fish.
Place in the oven and bake for 40 minutes.
When cooked transfer the fish on to a serving dish.
Add the sour cream to the pan juices.
Taste and adjust the seasoning and if necessary add more cream.
Pour the sauce around the fish and serve.