Casserole with potatoes and fish. Casserole with fish and potatoes

Hearty, unusual, aromatic fish and potato casserole. A simple dish from the series "I put everything in one bowl and it prepares itself".

Fish fillet - 500-700 g
Potatoes - 500-700 g
Onion - 1-2 onions
Mayonnaise - 100-200 g
Cream (milk) - 50-100 g
Hard cheese - 50 g
Vegetable oil -1-2 tbsp. spoons
Salt to taste

Any fish fillet, even pollock, even salmon. I used a pangasius fillet, which we usually sell as a sole fillet. It is greasy, and is perfect for baking with potatoes.
The rest of the products are the most common. If there is no cream and cheese, you can do without them.

Defrost the fillet. Peel the potatoes and onions.

Grease the baking dish with oil. You can use a deep, large skillet. Only, of course, without plastic and other flammable handles.

Cut the potatoes into slices. Better thinner, it tastes better. We spread the slices overlapping in one layer. Put the fish fillets cut into pieces on top.

Sprinkle with chopped onion half rings. Salt.

We do the second layer in the same way. Do not forget to add salt. And cover it with potato slices.

The layer scheme is as follows - potato-fish-onion-potato-fish-onion-potato. Next, stir the mayonnaise with cream. And pour it evenly over the top.

We put in the oven for about 30 minutes at a temperature of 180 degrees. These are indicative parameters. The time and temperature will depend a lot on the oven. Some heat "hard", others "soft", although you set the temperature alone. So look at the browning and readiness of the potatoes, which can be determined by piercing the casserole with a fork or, more conveniently, with a bamboo skewer.
When the dish looks like this

Take out the baking sheet, sprinkle with grated cheese.

And put it back into the oven for a few minutes, until browned.

You can eat potato casserole with fish both hot and cold.

So that after placing the casserole in the oven, you can do nothing at all, you can sprinkle the cheese right away, but then put the baking sheet lower so that the top does not burn, and set the temperature a little lower so that the bottom is not too fried.

Step 1: prepare the potatoes.

I wash the potatoes with a brush under running water. Fold in a saucepan, fill with water and cook until tender for 30-40 minutes. When the jacket potatoes are ready, drain the water and let it cool. Peel the cooled potatoes and cut into 0.5 centimeter circles. Grease the baking dish and lay out the chopped potatoes. Sprinkle with salt, pepper and chopped sage.

Step 2: prepare the vegetables.

Pour some water into a saucepan, set to boil. When the water boils, salt and put the leeks, previously cut into rings, into the water. Blanch the onion in boiling water for 2 minutes and put it on a sieve to glass the water. Place the leek rings in a layer over the potatoes. Salt, pepper and sprinkle with sage. Cut the tomatoes into thin rings of about 0.5 centimeters, and cut the head of fennel into 0.5x0.5 centimeter cubes. Lay out the tomatoes and fennel in layers, remembering to add salt and pepper.

Step 3: chop the fish.

Rinse the fish fillets with cold water and lay them out on a paper towel to dry them. Cut the fish into pieces of 2-3 centimeters and spread it on top of the vegetables in dense rows.

Step 4: fill in the casserole.

Peel the garlic and push through the garlic dish, mix with cream and sour cream, add salt and pepper to taste, mix. Fill our casserole with the resulting mixture on top of the fish layer.

Step 5: bake in the oven.

We turn on the oven and heat it up to 180 degrees. Put the casserole dish in the oven for 15 minutes. Meanwhile, take a fine grater and rub the Parmesan. Finely chop the greens, you can take parsley, basil and dill. When the allotted time has passed, take the form out of the oven and sprinkle the casserole with grated cheese and herbs. We send to bake for another 15 minutes.

Step 6: serve.

Cut the finished casserole directly in the form into portions. Gently transfer with a spatula to plates and serve until it cools down. Bon Appetit!

Fish and potato casseroles work well with marine fish. Ideal for fillets of sole or cod.

You can experiment with seasonings to your liking, with fish rosemary, ground nutmeg, black pepper, thyme are perfectly combined.

Casseroles with potatoes are quite high in calories, in 100 grams of a dish 180-300 calories, depending on the rest of the ingredients, therefore, 200-300 grams of casserole are needed for one medium serving.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A product with great benefits and a vitamin composition is fish, which everyone should eat. To diversify the diet of an adult and a child, you can prepare a casserole from fish fillets of river or sea species. As a result of baking, the products do not lose their benefits, retain their vitamin composition and turn out to be soft. A delicious meal guaranteed!

How to make fish casserole

If children do not like clean fish (fried, stewed or boiled), then the preparation of fish casserole will come to the rescue of mothers and housewives. Such a dish will also be liked by those who follow dietary food, because it is low in calories, has medicinal properties, has a vitamin and mineral composition, and is easily digested. To enrich the dish, vegetables, cereals, potatoes or mushrooms are added to the fish. You can use any fish: river, sea, oily or dry. If frozen meat is taken, then before cooking it is thawed until soft.

How to make a fish casserole: You need to prepare the food first. It is better to use fish fillets or canned food from it, so as not to clean the product from unnecessary parts. The meat is cut into small pieces, the rest of the products are shredded in the same way: vegetables, mushrooms, potatoes. The cheese is finely rubbed, the filling is prepared from dairy products and spices. It remains to put these ingredients in a high-temperature-resistant form and cook them baked in the oven or steam in a multicooker.

In the oven

A common cooking option is fish casserole in the oven. For her, the products are cut into small oblong pieces, fit into a mold. You can pre-fry the fish (marinate salmon in lemon and oregano, mix with beans) or use raw meat. The fillet is transferred to a baking dish, oiled with oil, sprinkled with vegetables or rice, cheese, simmer for about half an hour at 180 degrees. When serving, you can add lemon and dill to the dish.

In a multicooker

The easiest to perform is considered to be a fish casserole in a multicooker, which turns out with a soft, delicate consistency. Using the device will allow you to make dishes according to Dukan, so that those who are losing weight can eat tasty and without putting off extra pounds. In a slow cooker, there is an opportunity to cook a casserole from fish cut into pieces or twisted through a meat grinder. All prepared products are put into a bowl, flavored with vegetables and spices, stewed with the "Baking" or "Steam cooking" program for 40-50 minutes.

Fish casserole recipe

How to cook a fish casserole is useful for every cook. This will help the recipe for a casserole with fish, which will explain step by step all the steps, from preparing food to serving. Delicious dishes are easy to make - you can start with simple technologies like using minced meat with vegetables or mushrooms, gradually complicating it using dips and sauces. The homemade fish and potato or rice casserole recipe will become a signature recipe for many chefs and will surprise the guests and friends.

With potatoes in the oven

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 157 kcal.
Purpose: for lunch.
Cuisine: author's.

Oven-made potato fish casserole is a popular recipe. It is prepared by many housewives to please family members with a delicious hearty dish. The fish goes well with potatoes, creating a pleasant baked crust of grated cheese and cream. The latter can be replaced with milk or sour cream, seasoned with black pepper or thyme.

Ingredients:

fish fillet - 0.6 kg;
potatoes - 10 pcs.;
onions - 2 pcs.;
mayonnaise - 0.15 l;
cream - 75 ml;
cheese - 50 g;
vegetable oil - 15 ml.

Cooking method:

Place potato circles on the oiled bottom of the mold, on top - pieces of fish, onion half rings.
Salt, repeat layers.
Pour in the mixture of mayonnaise and cream, cook for half an hour in the oven at 180 degrees.
Sprinkle with grated cheese, keep for a couple of minutes until the crust is browned.
Serve with pasta and garlic-based gravy.

Minced fish

Cooking time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 129 kcal.
Purpose: for dinner.
Cuisine: author's.
Complexity of preparation: medium.

The minced fish casserole is considered a classic dish served in many childcare centers. This recipe will help you make a flavorful dish flavored with a generous serving of onions. Serve the dish warm as a light dinner for an adult or child, or use it cold as a quick snack during lunchtime, or during school recess. In both versions, the casserole is delicious.

Ingredients:

minced fish - 400 g;
rice groats - 100 g;
onion - 1 pc.;
sunflower oil - 20 ml;
milk - a glass;
cheese - 100 g.

Cooking method:

Boil rice until half cooked, combine with cheese shavings.
Cut the onion into cubes, fry until golden brown, mix with minced meat, salt and pepper.
Fold half of the rice, fish filling into a baking dish, cover with cereals. Sprinkle the surface with cheese, cover with milk.
Cook for 40 minutes at 180 degrees. Serve with sour cream or cream sauce.
Milk can be replaced with cream or sour cream combined with water.

Like in kindergarten

Cooking time: 1 hour.
Servings Per Container: 3 Persons.
Calorie content: 122 kcal.
Purpose: for lunch.
Cuisine: author's.
Complexity of preparation: medium.

A delicious fish casserole like in kindergarten is obtained by mixing fish fillets with sauce in milk and baking in the oven. This delicacy is rich in composition, contains a lot of useful protein, fluoride and iodine, therefore it is indispensable for the child's body. Adults may also like the kindergarten treat, it is easy and quick to digest and does not contain many calories - a great option for losing weight.

Ingredients:

fish fillet - 0.3 kg;
milk - half a glass;
flour - 20 g;
eggs - 1 pc.;
butter - 10 g;
bread crumbs - 30 g.

Cooking method:

Cook the fillet in salted water, six minutes is enough.
Make the sauce: dry flour in a dry frying pan until creamy, pour boiled milk and add butter. Stirring constantly, let the butter melt and turn off the heat.
Fold the fish into a baking dish, soften with a fork, pour in the beaten egg and milk sauce, repeat layers.
Sprinkle with breadcrumbs on top, send to bake for 20 minutes at 180 degrees.
Serve with porridge or vegetable slices.

With cheese

Cooking time: half an hour.
Servings Per Container: 6 Persons.
Calorie content: 186 kcal.
Purpose: for dinner.
Cuisine: author's.
Complexity of preparation: medium.

Fish casserole with cheese and bacon will become a bright dinner for a large family, distinguished by a pleasant rich aroma and special taste. The recipe involves the use of dry white wine to add special sophistication to the dish, but it is quite possible to do without it. It is better to use sea fish for cooking - pollock, cod or hake are suitable.

Ingredients:

seasoning for fish dishes - 10 g;
fish fillet - 0.8 kg;
dry white wine - half a glass;
bacon - 50 g;
cheese - 100 g;
bread crumbs - 100 g;
dill - 40 g;
butter - 20 g.

Cooking method:

Cut the fish into large pieces, transfer to an oiled dish, cover with wine and sprinkle with seasoning.
Fry thin strips of bacon in a pan for three minutes, mix with breadcrumbs, grated cheese, chopped dill. Place the resulting mass on the fillets.
Bake for 20 minutes at 200 ° C. Serve with sun-dried tomatoes.

With rice

Cooking time: 1 hour.
Servings Per Container: 7 Persons.
Calorie content: 158 kcal.
Purpose: for lunch.
Cuisine: author's.
Complexity of preparation: medium.

Fish casserole with rice has a pleasant delicate taste from a simple fried fillet with boiled cereals. The recipe will step by step help cooks make an appetizing dish easily, without the need to use certain skills. Fish and rice casserole turns out to be fragrant, satisfying and perfectly satisfying hunger. Ideal for lunch or dinner.

Ingredients:

fish fillet - half a kilo;
rice - 0.3 kg;
cheese - 150 g;
lemon - half of the fruit;
cream - a glass.

Cooking method:

Wash the rice, cook in salted water until half cooked, cool.
Finely grate the cheese, mix a third of the mass with rice.
Cut the fish fillet into slices, squeeze the lemon juice onto it, sprinkle with salt and pepper.
Put half of the cheese and rice mass, all the fish on the bottom of the baking dish, cover with the first mixture. Drizzle with cream, sprinkle with the rest of the cheese shavings.
Bake for 40 minutes at 180 ° C.
Garnish with chopped herbs, cut into portions, serve with spicy filling.

With vegetables

Cooking time: 1.5 hours.
Servings Per Container: 6 Persons.
Calorie content: 159 kcal.
Purpose: for dinner.
Cuisine: author's.
Complexity of preparation: medium.

Fish casserole with vegetables in the oven has a pleasant light taste and an attractive smell. For its production, it is better to take pollock or pike perch fillets, it will turn out to be more appetizing. Potatoes and carrots are used as additions, if desired, it is possible to add onions, red bell peppers or Brussels sprouts. Pouring with eggs makes the dish especially bright and satisfying.

Ingredients:

fish fillet - 0.6 kg;
carrots - 2 pcs.;
onion - 1 pc.;
potatoes - 3 pcs.;
eggs - 1 pc.;
milk - 50 ml;
bread - 4 pieces.

Cooking method:

Rinse vegetables, boil in a uniform, cool, peel, grate coarsely.
Crumble the bread, fill it with milk, squeeze.
Rinse the fish, dry it, grind it with a blender, add bread.
Chop the onion, fry until transparent, mix with carrots, divide in half.
Fold half of the vegetables, minced fish, the other half of the onion-carrot mass with potatoes into a mold.
Spread a beaten egg over the top of the casserole and bake at 180 ° C for 40 minutes.
There is an option to use foil, sprinkle the finished dish with grated cheese. Serve with fresh tomatoes, cucumbers.

Fish fillet

Cooking time: 1 hour.
Servings Per Container: 2 Persons.
Calorie content: 145 kcal.
Purpose: for lunch.
Cuisine: author's.
Complexity of preparation: medium.

Pollock fillet casserole can be called one of the most affordable for all housewives, because this fish is inexpensive, but its taste is in no way inferior to expensive species. How to cook an appetizing dish, the following recipe with a photo will tell you. The result is a low-fat delicate delicacy that perfectly harmonizes with potato additions and sour cream-egg filling.

Ingredients:

pollock fillet - 250 g;
potatoes - 3 pcs.;
parsley - a bunch;
sour cream - 50 ml;
eggs - 3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil - 15 ml.

Cooking method:

Cut the potatoes into pieces, boil for seven minutes in salted water, cool.
Coarsely chop the onion, sauté until transparent, mix with chopped parsley.
Coarsely grate the carrots, fry if desired.
Cut pollock into strips, salt.
Beat eggs with a fork with sour cream and spices.
Fold part of the potatoes, carrots, fish, fried onions with herbs into the form, pour over the egg mass.
Bake for 30 minutes at 180 degrees. Serve with pickled mushrooms, pickles.

With canned fish

Cooking time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 168 kcal.
Purpose: for dinner.
Cuisine: author's.
Complexity of preparation: medium.

The canned fish casserole is a quick and easy meal for many family members. You can use any kind for cooking it: mackerel, tuna or sardines, the main thing is that the base is butter, not tomato sauce. The casserole will turn out tasty and rich, with a pleasant recognizable aroma. If desired, it is supplemented with fried onions, boiled egg, fresh herbs with mushrooms.

Ingredients:

potatoes - 5 pcs.;
onion - 1 pc.;
canned fish - can;
eggs - 2 pcs.;
cheese - 0.15 kg;
milk - 50 ml.

Cooking method:

Cut the onion into small cubes, grate the cheese, boil the egg and potatoes.
Fry the onion in oil until transparent, stirring occasionally.
Drain the oil from the canned food, soften the contents with a fork, mix with fried onions, coarsely grated egg.
Soften boiled potatoes with a crush, pour in warm milk, stir until mashed potatoes, beat in a raw egg.
Grease the bottom of the baking dish with butter, transfer half of the mashed potatoes, all the fish, cover with the second part of the potato mass. Sprinkle with grated cheese.
Bake for 20 minutes at 200 degrees.

With cabbage

Cooking time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 154 kcal.
Purpose: for lunch.
Cuisine: author's.
Complexity of preparation: medium.

Fish casserole with cauliflower is best obtained when they take white meat for it - tilapia, hake or cod. So the delicacy will be distinguished by a pleasant combination of fish fillet and green cabbage colors. Unusual notes of smack and smell to the dish are given by the original filling with butter, Dijon mustard and grated cheese with sour cream. Cook it quickly, and the result will delight the whole family, without exception.

Ingredients:

cauliflower - 0.75 kg;
fish fillet - 750 g;
onion - 1 pc.;
butter - 50 g;
sour cream - 40 ml;
cheese - 75 g;
bread crumbs - 50 g;
sunflower oil - 45 ml;
Dijon mustard - 35 ml.

Cooking method:

Wash the cauliflower, divide into inflorescences, pour in salted boiling water, boil for 15 minutes. Purée with a blender, cook for four minutes.
Add some of the butter, sour cream, mustard, salt.
Fry the fish fillets separately, add the chopped onion after two minutes, cook for four minutes. Mash the fish with a fork, salt, season with mustard, warm up.
In an oiled baking dish, put the fish, cabbage puree, sprinkle with breadcrumbs, grated cheese. Drizzle with oil, bake at 180 degrees for 20 minutes. Serve with parsley or basil.

With mashed potatoes

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 184 kcal.
Purpose: for dinner.
Cuisine: author's.
Complexity of preparation: medium.

A fish casserole with mashed potatoes will help out the hostess if there is little time left for cooking, and you want to surprise your family with a delicious hearty dish. It is easiest to use minced fish for its manufacture, perfectly in harmony with frying from carrots and spicy-hot onions, pouring from sour cream-flour sauce with herbs. The taste and aroma of the delicacy are given by grated cheese.

Ingredients:

carrots - 1 pc.;
minced fish - 450 g;
onion - 1 pc.;
sour cream - 40 ml;
flour - 20 g;
parsley - 35 g;
dill - 30 g;
potatoes - 5 pcs.;
milk - 50 ml;
bread crumbs - 60 g;
cheese - 55 g.

Cooking method:

Boil potatoes in salted water, pour milk, puree.
Chop the onion, rub the carrots, fry until golden brown, add the minced meat, cook for five minutes, stirring occasionally.
Season with chopped herbs, flour, sour cream.
In an oiled baking dish, fold the fish, mashed potatoes, sprinkle with breadcrumbs, grated cheese on a fine grater. If you want, beat an egg on top.
Bake for 30 minutes at 180 degrees. Serve with chopped dill.

How to make a casserole with fish - cooking secrets

A fish casserole will turn out to be tasty and healthy if you follow the rules and secrets that experienced chefs reveal for beginners in the world of culinary:

the casserole will taste better if you put it in a preheated oven, and not in a cold one;
season the casserole well with rosemary, nutmeg, a mixture of peppers or thyme, and pour sour cream or a whipped milk-egg mixture for softness;
vegetables and cereals must be boiled well or fried until half cooked before being sent to the mold;
the main components of the dish are perfectly combined with zucchini, asparagus, garlic, tomatoes;
the side dish is pasta, cereals, cereals;
A cast iron frying pan with large sides is considered an ideal cooking utensil, which helps the heat evenly distribute and prevent the sauce from escaping;
eggs should be beaten well before pouring so that they do not become scrambled eggs or omelet;
a dietary casserole is obtained if you take lean dry meat of white species, and it becomes more high-calorie when using red fish;
it is better to cut the fish in medium pieces, so it will not turn into porridge when baked, but will bake evenly;
mustard or lemon juice will help to hide the specific fishy aroma;
it is better to lay out the casserole in layers to make a beautiful dish.

Video

Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

Fish casserole: recipes

Do not talk about the benefits of seafood for a long time. They are rich in vitamins and minerals. There are many cooking options: fish is fried, stewed, steamed, grilled, etc. And fish casserole with potatoes can take its rightful place on your table and become a favorite dish even for children. From simple and affordable products, you can easily prepare a hearty dinner.

The surest option to buy fresh fish is to buy it live, if there is no such possibility, then we look at it carefully and evaluate it according to the parameters listed below.

The torso. Press with your finger on the side, if when you press the hole quickly disappears, then the product is fresh.
Meat. Pay attention that it is not flocculent.
Gills. Choose red and clean ones. Do not take if you see a white or gray coating on them.
Ice. When buying frozen fish, look closely at the ice; it should be clear or slightly white.

Cooking in the oven

A casserole with fish and potatoes in the oven is very easy to prepare. You can take any fish, but more will go oily.

Classic recipe

You will need:

fish fillet - 600 g;
potatoes - 500 g;
hard cheese - 100 g;
mayonnaise - 100 ml;
sour cream - 150 ml;
onions - 2 pieces;
vegetable oil - for lubrication;
salt, pepper - to taste.

Preparation

Chop potatoes, onions, fish fillets, chop cheese.
Layer the potatoes, fillets and onions in a mold. Season with salt, cover with potatoes.
Mix mayonnaise and sour cream, add ingredients.
Bake at 180 ° C for 30 minutes.
Sprinkle cheese on the dish and place in the oven for another 10 minutes.

Oven fish and potato casserole is ready. You can garnish it with herbs and serve with vegetables or fresh cabbage salad.

For children's menu

Fish must be present in the child's diet. It will enrich the body with vitamins A and D, omega-3 and omega-6 fatty acids. Fish and potato casserole for children is made from low-fat fish fillets as in the photo. You can make a casserole with canned cod.

You will need:

potatoes - 500 g;
fish - 300 g;
butter - 3 tablespoons;
carrots - 1 piece;
egg - 2 pieces;
sour cream 15% - 150 ml;
salt - a pinch.

Preparation

Pre-boil the potatoes and mash in mashed potatoes.
Cut the fillets into small pieces.
Grate the carrots on a coarse grater.
Whisk eggs and sour cream.
Layer the mashed potatoes, fillets and carrots in the pan.
Pour over the sour cream and egg sauce.
Send to bake in the oven for 30 minutes at 180 ° C.

Sprinkle with mild cheese or greens if desired. Serve to your baby with a cucumber, tomato or his favorite vegetables.

With mushrooms

You will need:

fillet - 600 g;
mushrooms - 300 g;
hard cheese - 50 g;
sour cream - 150 ml;
ground crackers - 20 g;
flour - 20 g;
salt, pepper - to taste.

Preparation

Cut the fish into small pieces.
Fry the mushrooms in oil, add flour at the end.
Grind the cheese on a coarse grater.
Grease a baking sheet with oil, add fish, then mushrooms. Drizzle with sour cream. Sprinkle with breadcrumbs, cheese.
Bake at 180 ° C for 30 minutes.

The dish according to this recipe is obtained with an appetizing crust, and the already familiar taste is diversified by mushrooms.

With tomatoes and herbs

You've already learned how to make canned fish casserole, this time try adding tomatoes to it.

You will need:

potatoes - 800 g;
fish - 500 g;
tomatoes - 3 pieces;
onions - 2 pieces;
hard cheese - 50 g;
cream - 100 ml;
greens - 50 g;
salt, pepper - to taste.

Preparation

Chop fish and potatoes.
Chop the onion in half rings, the tomatoes in slices, the cheese in thin slices. Chop the herbs.
Spread the potatoes into a mold, salt. Top - onion, fish, salt and cream, sprinkle with herbs. Upstairs - tomatoes. Cover with cheese plates and top with the rest of the cream.
Bake at 200 ° C for 30 minutes.

Spices will help you diversify the dish. Basil, fennel, cardamom, cumin, saffron, turmeric, lemon balm go well with fish. Experiment with flavors and you will have your own masterpiece.

With minced fish

The fish casserole recipe is different in that it consists of minced fish and ready-made mashed potatoes. You can cook minced meat yourself or buy ready-made. Minced salmon, hake, pollock are suitable.

You will need:

potatoes - 4 pieces;
minced meat - 350 g;
eggs - 2 pieces;
onions - 2 pieces
hard cheese - 100 g;
milk - 2 tablespoons;
salt, pepper - to taste.

Preparation

Make mashed potatoes.
Chop the onion finely.
Combine eggs, milk, salt and pepper.
Coarsely grate the cheese.
Place mashed potatoes and onions in an oiled dish. Then minced meat, seasoned with salt and pepper, again onions. Another layer of puree and cover with beaten egg.
Cook at 180 ° C for 30 minutes.
After half an hour, sprinkle with cheese and leave in the oven for another 10 minutes.

Potato casserole with fish in the oven is ready. Prepare the sauce for it. Combine tomato paste, sour cream, spices and herbs.

Fish casserole with potatoes in a slow cooker

If you need to quickly cook dinner and make a minimum of effort, a multicooker will help. Try an easy fish casserole with potatoes that all family members will love.

You will need:

potatoes - 6 pieces;
fillet - 600 g;
onion - 1 piece;
mayonnaise - 100 ml;
hard cheese - 100 g;
salt, pepper - to taste.

Preparation

Cut the potatoes into slices, mix with mayonnaise.
Cut the fillets into small pieces. Add pepper, salt.
Cut the onion into half rings.
Grate hard cheese on a coarse grater.
Coat the multicooker with vegetable oil.
Place a layer of potatoes, then fillets and onions. Sprinkle with cheese.
Select the Bake mode, set the timer for 50 minutes and bake.

When you hear a beep, the potato fish casserole is ready. Do not rush to get it right away, let it cool a little so that the cheese freezes and the mass lags behind the walls of the bowl.

30.03.2018

Oven fish and potatoes casserole is a dish that will harmoniously fit into your family diet. You can add different vegetables to it to your taste. Each time you create a casserole with new flavors.

Oven fish and potato casserole contains a minimum of calories and maximum flavor. Its scent will instantly gather all your loved ones at the dinner table.

Ingredients:

hake (fillet) - 300 g;
potato tubers - 4 roots;
turnip onion - 1 head;
milk - 140 ml;
nettle;
eggs - 3 pieces;
olive oil - 1 tsp a spoon;
salt;
seasoning mixture.

On a note! This recipe can be used to cook any fish casserole.

Preparation:

We will prepare the products we need. We clean, rinse and dry the vegetables. Rinse and dry the hake.
Cut the potato roots into thin strips. This will make our casserole cook faster.
Boil some water, salt it.
Lay out the potatoes. Cook it for ten minutes. We drain the water.
Cut the turnip into half rings.
Heat some unflavored vegetable oil in a frying pan, add the onion.
Pass it slightly. You can pre-scald the turnip with boiling water, then unnecessary bitterness will come out.
Prepare nettle leaves: rinse, pour over with boiling water. Chop them up and add them to the onion at the very end of the frying.
Cut the fish fillet into strips. Try to keep them about 1 cm thick.
Prepare the filling: drive eggs into the milk, add salt and seasonings.
Using a whisk, combine the ingredients until smooth.
Prepare casserole tins. Lubricate each with olive oil.
Put the potatoes first, then the fish fillets. Salt the ingredients.

Add fill to the molds. Do not fill in the molds to the very top, as the mold may leak out during the heat treatment.
Cook the casserole for 30-35 minutes. The temperature threshold is 180 degrees.
Let the delicacy cool slightly and you can serve it to the table.

On a note! You do not need to distribute the casserole among the tins, but cook it in a baking sheet.

And this casserole is truly a festive dish. The cheese crust gives it spicy notes and a unique taste.

Ingredients:

fish fillet - 400 g;
potato tubers - 0.5 kg;
tomatoes - 3 pieces;
cheese - 80 g;
sour cream - 3 tablespoons. spoons;
cream with a fat content of 20% - 6 tablespoons. spoons;
mustard - 1 tsp a spoon;
freshly squeezed lemon juice - 1 table. a spoon.

Preparation:

Unusual casserole

A casserole of fish and vegetables in the oven with green peas will not leave anyone indifferent. It is tasty, satisfying, fragrant!

Ingredients:

potato tubers - 1 kg;
refined olive oil - 4 tablespoons. spoons;
nutmeg - 1/3 teaspoon spoons;
turnip onion - 1 head;
carrot root vegetable;
celery stalks - 3 pieces;
starch (corn only) - 0.5 table. spoons;
milk - 500 ml;
cheese - 170 g;
mustard - 1 table. a spoon;
parsley;
pollock fillet - 1 kg;
eggs - 4 pieces;
green peas - 0.1 kg;
salt;
black pepper.

Preparation:

We clean the potato roots, rinse them.

Season the potatoes with nutmeg, add 2 tablespoons. tablespoons of olive oil, as well as salt and black pepper.
We make mashed potatoes. For now, cover the pan with a lid.
We take a deep frying pan. Add 2 tables to it. tablespoons of olive oil.
Let's clean the onion and carrot root vegetable. Chop vegetables.
We wash the celery stalks and chop them into rings.
Put celery, carrots and onions in a frying pan.
Saute vegetables on the minimum burner until they soften.
Combine milk with corn starch, stir until smooth.
Pour the resulting sauce into the pan.
Rub the cheese.
Rinse the parsley and chop finely.
Add lemon juice, mustard, cheese and parsley to the vegetables in the pan when the mixture boils.
Stir and remove from the stove after a couple of minutes.
We wash the fish fillet, dry it and cut into thin strips.
Grease a baking sheet with oil. We need dishes with a volume of 2.5 liters.
Lay out the slices of pollock fillet evenly.
Salt and sprinkle with pepper.
Cook in advance, as they say, hard-boiled eggs.
Peel them and chop them into small cubes. Advice! To make the shells easily come off the eggs, pour cold water over them after boiling.
Put green peas on top of the fish, and then eggs.
Pour the sauce over the dish.
Distribute mashed potatoes evenly over it.
Preheat the oven to 200 °.
We send the preparation of the casserole into it. We bake for half an hour. The dish should be covered with a beautiful golden brown crust. Ready!