Russian Baked Fish Casserole with Sour Cream &

Name: Russian Baked Fish Casserole with Sour Cream & Cheese (Sudak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Seafood
Ingredients: 900g white fish fillets (cod, walleye/sudak, or tilapia), cut into portions; 360g Russian sour cream (smetana) or full-fat sour cream; 225g mushrooms, sliced & 2 large onions, thinly sliced; 170g Tilsit, Gouda or Swiss cheese, shredded; 28g butter & 3 tbsp fresh dill, chopped + 1 tsp salt + black pepper

Jump to Recipe Step-by-Step

Seafood shines brightest when treated with respect and simplicity, and this Russian Baked Fish Casserole with Sour Cream & Cheese (Sudak) lets the natural sweetness of white fish fillets , cut into portions, russian sour cream or full-fat sour cream and mushrooms, & 2 onions, thinly take center stage. With a focused cooking time of 45 min, gentle heat preserves delicate moisture while delivering a lightly caramelized, succulent finish.

Ingredients

8 servings

2 lbs white fish fillets (cod, walleye/sudak, or tilapia), cut into portions
1.5 cups Russian sour cream (smetana) or full-fat sour cream
8 oz mushrooms, sliced & 2 large onions, thinly sliced
1.5 cups Tilsit, Gouda or Swiss cheese, shredded
2 tbsp butter & 3 tbsp fresh dill, chopped + 1 tsp salt + black pepper

Step-by-Step Instructions

Preheat oven to 375°F (190°C). Sauté sliced onions and mushrooms in butter for 6 minutes until tender and caramelized.

Season fish with salt, pepper, and lemon juice. Place in greased 9x13 baking dish. Whisk sour cream with fresh dill, salt, and pepper; spread mushrooms and onions over fish, then pour sour cream sauce over top. Sprinkle with shredded cheese.

**Bake at 375°F for 25 to 30 minutes** until fish flakes tenderly and cheese topping is bubbling and golden brown. Serve with boiled baby potatoes!

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Chef Amara’s Kitchen Secrets & Pro Tips

Full-Fat Smetana Won't Curdle: Full-fat sour cream bakes into a velvety, creamy sauce without separating in the oven.
Perfect Potluck Dish: Stays hot and creamy for over an hour in a casserole dish.

1. Pat Surfaces Completely Dry: Always pat seafood dry with clean paper towels before it hits the skillet. Surface moisture creates steam; dry protein sears instantly into a golden, flavorful crust. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Full-Fat Smetana Won't Curdle: Full-fat sour cream bakes into a velvety, creamy sauce without separating in the oven.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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Why Did My Russian Baked Fish Casserole with Sour Cream & Cheese (Sudak) Stick to the Skillet?: Seafood sticks when the pan is not hot enough or if attempted to flip too quickly. Allow the fillet to sear undisturbed over medium-high heat; as the crust caramelizes, it will naturally release cleanly from the metal.
How to Avoid Rubberiness?: Seafood cooks in mere minutes. Remove fish or shellfish from direct heat the moment flesh turns opaque—residual carryover heat on the warm platter finishes cooking without toughening.

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Storage, Freezing & Reheating Guidelines

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Store cooked seafood in a shallow airtight glass container in the coldest part of the refrigerator for up to 2 days. Reheat gently in a lightly oiled covered skillet over medium-low heat for 3–4 minutes. Avoid high-power microwaving to prevent rubbery texture.

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Frequently Asked Questions

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Q: Can I make this with frozen fish fillets? A: Yes, but ensure fillets are thawed completely in the refrigerator overnight and thoroughly dried with paper towels before cooking.

Q: What white wine pairs best with this dish? A: A crisp, high-acid white wine such as Sauvignon Blanc, Pinot Grigio, or dry Chardonnay pairs divinely with the seafood flavors.

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Nutrition Facts

Per serving (1 of 8)

320 Calories

8g Carbs 3% DV

34g Protein 68% DV

18g Fat 23% DV

1g Fiber 4% DV

480mg Sodium 21% DV

Carbs 10% Protein 42% Fat 48%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Seafood
Dietary Pescatarian
Total Time 45 min
Yield 8 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

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Russian Baked Fish Casserole with Sour Cream & Cheese (Sudak)

Ingredients

Step-by-Step Instructions

Sauté Mushrooms & Onions (8 Min)

Layer Fish & Whisk Smetana Sauce (7 Min)