0.5 kg of fish fillets
0.5 cup of white wine, dry
1 tablespoon of chicken bouillon granules
0.5 cup of boiling water
1/2 teaspoon of dried dill
salt and black pepper to taste
2 tablespoons of chopped hot sauce
1 cup of 200g natural yogurt
0.5 kg of fish fillets
0.5 cup of white wine, dry
1 tablespoon of chicken bouillon granules
0.5 cup of boiling water
1/2 teaspoon of dried dill
salt and black pepper to taste
2 tablespoons of chopped hot sauce
1 cup of 200g natural yogurt
Arrange the fish fillets in a glass baking dish and drizzle with white wine
Dissolve the chicken bouillon granules in boiling water and pour over the top
Sprinkle with dried dill, salt, black pepper, and chopped hot sauce
Bake in a moderate oven (170°) for about 25 minutes, or until the fish is tender, basting occasionally
Place two-thirds of the liquid, from which the fish was cooked, into a saucepan
Bring to a boil over high heat, then reduce heat and simmer until the liquid has reduced to one-third cup
Add the yogurt, stir well, and let it heat through
Pour this sauce over the fish and serve
Serves 4.
