Fillet of sea bass with mushroom sauce

1 solid perch fillets

1 carrots

1 onions

200 g mushrooms

100 g cheese

2 tbsp. cream/sour cream

lemon

greens

black pepper

salt

Perch fillets sprinkle with lemon juice, salt, 15 min to leave.

To grate the carrots, mushrooms and onions, fry the vegetables in vegetable oil, add the sour cream, pepper and salt, simmer for 2-3 minutes

In the form, greased with vegetable oil to lay fish fillets, sprinkle with grated cheese, pour the mushroom sauce.

Baked fillet of sea bass with mushroom sauce at a temperature of 200 degrees for 15 minutes

The author of the recipe: Valentine Fedorenko