Ukrainian Fish Recipe: Baked Fish with Sour Cream and Dill

This Ukrainian-style baked fish pairs flaky white fish with tender potatoes, onions, and carrots beneath a tangy sour cream and dill sauce. Fish dishes vary across Ukrainian regions and households; this practical oven-baked version makes a complete, comforting meal in one pan.

Ingredients

1½ lb (680 g) firm white fish fillets, such as cod, haddock, or carp, pin bones removed
1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled if desired
2 tbsp (30 ml) olive oil, divided
1 large yellow onion, about 7 oz (200 g), thinly sliced
1 medium carrot, about 3½ oz (100 g), grated or cut into fine matchsticks
1 tbsp (14 g) unsalted butter
1 garlic clove, about 3 g, finely grated or minced
1 cup (240 g) full-fat sour cream
⅓ cup (80 ml) chicken or vegetable broth, preferably unsalted
1 tbsp (8 g) all-purpose flour, optional, for a slightly thicker sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp (2 g) sweet paprika
1 tsp (6 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (6 g) chopped fresh dill, plus a little more for serving

Instructions

Heat the oven and prepare the vegetables. Set a rack in the center of the oven and heat it to 400°F (200°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish with about 1 tsp of the olive oil. Cut the potatoes into even slices about ¼ inch (6 mm) thick; even slices cook at the same rate. Pat the fish dry and check carefully for pin bones. If the fillets are especially thick, cut them into four portions so they fit in a single layer later.
Soften the onion and carrot. Melt the butter with 1 tbsp (15 ml) of the remaining olive oil in a large skillet over medium heat. Add the onion and carrot and cook for 6 to 8 minutes, stirring often, until softened but not browned. Add the garlic and cook for 30 seconds, just until fragrant. Transfer the vegetables to a plate. This short sauté develops their flavor and prevents firm carrot pieces in the finished bake.
Give the potatoes a head start. Toss the potato slices in the prepared baking dish with the remaining olive oil, half the salt, and a few grinds of pepper. Spread them in an even layer, pour the broth around the edges, and cover the dish tightly with foil. Bake for 25 minutes. The potatoes should be beginning to soften but do not need to be fully tender yet; they will finish cooking with the fish.
Mix the sour cream sauce. While the potatoes bake, whisk the sour cream, lemon juice, paprika, remaining salt, and the rest of the pepper in a bowl. For a thicker, more stable sauce, whisk in the optional flour until no dry pockets remain. Stir in the chopped dill and 2 tbsp (30 ml) of the broth from the baking dish if the mixture seems too thick to spread. Keep the sauce cool while you finish preparing the fish.
Layer the fish and sauce. Remove the dish from the oven and carefully lift off the foil, keeping your hands clear of the steam. Scatter the softened onion and carrot over the potatoes. Arrange the fish in one layer on top, then spoon the sour cream mixture over the fillets and spread it gently to cover. Return the uncovered dish to the oven and bake for 20 to 22 minutes. Very thin fillets may need less time; thick pieces may need a few minutes more.
Check the fish and rest briefly. Check the thickest part of a fillet with an instant-read food thermometer, inserting it from the side when practical. USDA FSIS guidance gives fish a safe minimum internal temperature of 145°F (63°C). If it has not reached that temperature, bake for another 2 to 3 minutes and check again. The flesh should also look opaque and separate into flakes. Let the dish rest for 5 minutes before serving so the sauce settles and the potatoes are easier to lift out.

Tips

Choose a fish that holds together. Cod, haddock, pollock, and carp all work; use fillets of similar thickness so they finish together. Carp has a more pronounced flavor and is traditional in many Central and Eastern European fish preparations, while mild cod makes an easy-to-find substitute. If using frozen fish, thaw it completely in the refrigerator and pat it very dry to avoid watering down the sauce.
Slice the potatoes evenly. Thick or irregular slices can remain firm after the fish is cooked. A sharp knife or mandoline helps, but take care with a mandoline and use its hand guard. If you know your potatoes are particularly firm, slice them a little thinner rather than extending the fish’s oven time, which can dry out the fillets.
Keep the sauce from becoming watery. Full-fat sour cream gives the best body. Low-fat sour cream can be used, but it may thin or separate more readily; the optional flour helps it stay cohesive. Do not boil the sauce, and avoid stirring it vigorously after baking. If using salted broth, reduce the added salt and taste the sauce before it goes into the oven.
Adjust for the pan and fish thickness. A crowded dish can trap moisture, while a very shallow layer may cook faster. The thermometer reading is more reliable than the clock, especially with fillets of different thicknesses. If the top browns before the fish reaches 145°F (63°C), loosely cover the dish with foil for the remaining cooking time.

Serving Suggestions

Serve the fish straight from the baking dish, making sure each portion gets potatoes and some of the onion-carrot mixture along with the creamy sauce. A little extra chopped dill and a squeeze of lemon brighten the richness. If you want a more substantial plate, add dark rye bread or a simple loaf to catch the sauce; boiled buckwheat or rice also works if you prefer not to serve more potatoes.

For a fresh contrast, put out a crisp cucumber and tomato salad, sliced radishes, or lightly dressed cabbage. Pickled cucumbers or other tart pickled vegetables are another good match because their sharpness balances the mild fish and sour cream. Keep any side salad simply seasoned so it does not compete with the dill and paprika in the bake. For a larger meal, serve a small bowl of clear vegetable soup first, then bring the hot fish to the table once it has rested.

Variations

Use a different fish. Carp gives the dish a fuller, more traditional flavor where it is available. Haddock and pollock are mild, firm alternatives; salmon is possible, but its stronger taste and higher fat content make the result richer. Check salmon carefully for pin bones and use the same 145°F (63°C) safe minimum temperature.

Make it without sour cream. Plain, full-fat Greek yogurt can stand in for sour cream, though it tastes tangier and is more likely to separate when heated. Stir in the flour if using yogurt, keep the oven temperature steady, and avoid substituting very low-fat yogurt. For a dairy-free adaptation, use an unsweetened plant-based sour cream and dairy-free butter; the flavor and thickness will depend on the product.

Change the herbs and vegetables. Fresh parsley can replace some or all of the dill for a milder, greener flavor. A small amount of chopped green onion added after baking is another suitable finish. You can leave out the carrot or replace it with finely sliced leek, but cook the leek with the onion until tender before layering it into the dish.

Add a gentle paprika warmth. Sweet paprika is mild and gives the sauce color. For a little heat, replace up to half of it with hot paprika, or add a pinch of cayenne. Avoid adding a large amount of smoked paprika unless you want a distinctly smoky flavor that is less delicate than the dill-and-sour-cream profile.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow, airtight container and keep them refrigerated for 3 to 4 days. For the best texture, store portions with their potatoes and sauce rather than trying to separate the fish. Do not leave the dish at room temperature for an extended period, and discard leftovers that have been kept outside the refrigerator longer than the safe window.

Reheat individual portions covered in a microwave at medium power, checking and turning the food as needed, or place them in an oven-safe dish covered with foil at 325°F (165°C). Add a spoonful of broth or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheating gently helps keep the fish from drying, but the sauce may look less smooth than it did when freshly baked.

Freezing is possible for up to about 2 months in a freezer-safe container, but the sour cream sauce can separate and the potatoes may become softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C). For the most appealing texture, make the dish fresh when you can; if planning ahead, you can slice the vegetables earlier and refrigerate them separately for up to a day.

Frequently Asked Questions

What fish is best for this Ukrainian fish recipe?

Choose a firm white fish that is easy to portion, such as cod, haddock, pollock, or carp. Cod and haddock are mild and widely available, while carp has a stronger, more distinctive flavor. Whatever you choose, use fillets of roughly similar thickness and check for pin bones before baking.

Can I use frozen fish fillets?

Yes. Thaw the fillets completely in the refrigerator before cooking, then blot them dry with paper towels. Cooking fish while still frozen releases extra water and makes it harder to time the potatoes and fish so they finish together. Avoid thawing fish on the counter.

Can I assemble the dish ahead of time?

You can slice the potatoes and vegetables up to a day ahead, but refrigerate them in separate covered containers. For the best result, bake the potatoes first and add the fish and sauce just before the second bake. Assembled raw fish and sour cream can release moisture if left waiting, so do not leave the completed uncooked dish at room temperature.

How can I tell when the fish is done?

Use a food thermometer in the thickest part of a fillet and make sure it reaches 145°F (63°C), the USDA FSIS safe minimum temperature for fish. Properly cooked flesh is opaque and flakes apart easily. Because fillet thickness varies, use the temperature rather than relying on appearance or the stated baking time alone.

Why did my sour cream sauce separate?

Sour cream can separate if it is very low in fat, gets too hot, or is exposed to a sudden temperature change. Full-fat sour cream, a steady oven temperature, and the optional tablespoon of flour help the sauce stay together. A slightly grainy appearance does not mean the fish is unsafe if it has been cooked and stored properly, though the texture may be less creamy.

Can I make this recipe without potatoes?

Yes, but the dish will cook more quickly and will no longer be a complete one-pan meal. Use a shallow bed of sautéed onion and carrot, add the fish and sauce, and begin checking the fish after about 15 minutes. It still needs to reach 145°F (63°C); serve it with separately cooked potatoes, buckwheat, or bread if desired.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).