Fish casserole in the oven, slow cooker, microwave with potatoes, rice, spinach, as in kindergarten from minced pollock, canned cod, pink salmon. Photo

Many people remember from childhood the unique and inimitable taste of their grandmother’s fish casserole. The secret of its preparation remained in childhood, along with the smell of pies and kindergarten, but sometimes you really want to plunge into these memories and feel the unique taste of cottage cheese or fish casserole with sauce. Despite the fact that today supermarkets offer a rich assortment of exotic spices and additives that make the taste of fish casserole special, sometimes you want that simple taste that you felt on “fish” Tuesdays and Thursdays back in preschool childhood.

Fish casserole in the oven

Fish casserole is often prepared by thermal oven treatment from combined components according to a specific recipe. In addition to the main product, the food may include various vegetables, cereals, and other side dishes, which are a kind of harmoniously selected connecting link.

Fish casserole with potatoes

One of the most popular variations among this kind of composition is fish and potato casserole in the oven. Before preparing the dish, the potatoes must be peeled and boiled almost until cooked, otherwise there is a high risk that the slices will remain raw and not baked when the fish is completely ready.

fillet of pollock, hake, sole – 500 g;
potatoes – 800 g;
onion – 200 g;
tomatoes – 250 g;
cheese – 150 g;
homemade mayonnaise or sour cream – 100 g;
Italian herbs – 2-3 pinches;
salt, pepper, dill.

The fillet is chopped into medium-sized slices, salted, flavored with herbs and left for a short time.
Chop the onions and saute the slices in oil, cut the tomatoes into rings.
Prepare the potatoes by peeling the tubers, cutting them into circles and boiling them in salted water.
Place slices of pollock or hake, onions and potatoes in layers in a mold.
Cover the dish with mayonnaise, place tomatoes and cheese shavings on top and bake the composition for 30-40 minutes at 200 degrees.

Fish casserole with rice

Fish casserole with rice is hearty, nutritious and healthy. The cereal best emphasizes the taste characteristics of the tender fillet of any fish, also in amazing harmony with spices and additional vegetable components.

fish fillet – 500 g;
rice – 300 g;
green beans – 300 g;
eggs – 2 pcs.;
lemon juice – 60 ml;
butter – 30 g;
cheese – 200 g;
salt, pepper mixture, dried oregano.

The prepared fish is cut, salted, peppered, seasoned with lemon juice, oregano and left for an hour.
Brown the soaked pieces in an oiled frying pan, add beans and fry over high heat for several minutes.
The rice is rinsed, boiled, cooled, mixed with eggs and half the cheese shavings and placed in a mold.
Spread the mixture of fish and beans on top, sprinkle with the remaining cheese and cook the fish casserole for twenty minutes at 200 degrees.

Fish casserole with vegetables

The most dietary and healthy casserole made from fish fillets and vegetables. If you need to make the dish more filling, potatoes are included in its composition. A lighter dish would be with zucchini, cauliflower or broccoli, and a piquant dish with the addition of bell pepper and stalk celery.

fish fillet – 500 g;
zucchini – 300 g;
cauliflower – 300 g;
shallots – 7 pcs.;
celery stalks – 3 pcs.;
bell peppers – 2 pcs.;
lemon juice, olive oil, salt, pepper.

Zucchini, peppers, onions and celery are chopped into small cubes, cabbage is disassembled into inflorescences.
Add some salt to the vegetable mass, pepper, place in a mold and place in the oven for 15 minutes.
Remove the food, place the fish fillet on top, salt and pepper it first and sprinkle it with juice, and return it to the device.
In 25 minutes, the casserole of fish and cauliflower with zucchini will be ready.

Red fish casserole

From the following recipe you will learn how to cook fish casserole in the oven from red fish. This delicious dish will decorate your usual everyday menu or will be an excellent appetizer for a festive dinner.

red fish – 500 g;
potatoes – 800 g;
onions – 200 g;
eggs – 2 pcs.;
cheese – 120 g;
milk – 250 ml;
butter – 100 g;
dried basil – 2-3 pinches;
salt, pepper, bay, herbs.

The potatoes are peeled, cut into circles and boiled in salted water with bay leaves for 5 minutes.
Sauté sliced onions in an oiled frying pan until transparent.
Beat the eggs a little, add salt, pepper, basil, and combine the mixture with milk and grated cheese.
Place half of the potato slices in a greased container, top with red fish fillets, onions and again potatoes.
Cover the surface of the fish casserole with filling, lay out pieces of butter and bake the food for half an hour at a temperature of 185 degrees.

Canned fish casserole

The fish casserole, the recipe for which is outlined below, is made from canned food and boiled pasta in a matter of minutes, but it turns out aromatic and incredibly tasty. This “quickie” dish will come to the rescue when you need to come up with a quick, original dinner or lunch.

canned tuna – 1 can;
pasta – 250 g;
petiole celery – 2 pcs.;
onion – 100 g;
cottage cheese – 200 g;
sour cream – 100 g;
eggs – 2 pcs.;
breadcrumbs – 120 g;
butter – 50 g;
seasonings, salt, herbs.

Boil the pasta and let it drain.
Mash the tuna with a fork, mix with cooled pasta, cottage cheese, eggs, sour cream, chopped onion and celery, seasoning the mixture to taste.
Place the base of the dish in an oiled container, sprinkle with breadcrumbs and frozen butter shavings.
After 40 minutes of cooking at 185 degrees, the fish casserole will be ready.

Minced fish casserole

Don't know how to make minced fish casserole? The following recommendations will help you cope with the task and prepare a healthy, appetizing and aromatic dish. In this case, white bread will be used as a filler, but if desired, it can be replaced with boiled rice or crushed potatoes.

minced pollock, hake, cod – 1 kg;
slices of white bread – 5 pcs.;
onion and egg - 1 pc.;
milk – 100 ml;
homemade sour cream – 120 g;
breadcrumbs – 100 g;
butter – 50 g;
seasonings

Bread slices, pour milk and leave for ten minutes.
The minced meat is mixed with soaked, mashed bread, chopped onion, adding an egg and seasoning the mixture to taste.
Place the base of the dish in an oiled bowl or on foil on a baking sheet, giving it a neat shape.
Lubricate the surface with sour cream, sprinkle with breadcrumbs and butter shavings.
This casserole of minced fish is prepared in the oven, heated to 185 degrees for forty minutes.

With rice

Tender fish and crumbly grains are the best “tandem” for getting a delicious casserole.

Ingredients

To prepare the dish you will need:

trout - 800 g;
brown rice - 500 g;
zucchini - 400 g;
carrots - 200 g;
cream - 400 ml;
onion - 200 g;
greens (parsley, dill) - 4 tbsp. l.;
salt, pepper - to taste.

Step-by-step cooking process

Sequence of cooking steps:

The first step is to thoroughly rinse the cereal, place it in a deep baking dish, then pour boiling water over the product. This should be done in such a way that the liquid completely covers the rice.
Now you need to season the mass with a small amount of salt, then place on the cereal layers of onion chopped into half rings, carrots cut into slices, and zucchini cut into cubes.
Portioned trout should be distributed on the placed vegetables.
Next, you need to combine the cream, chopped herbs, salt and pepper in a bowl. The resulting sauce must be mixed well, then pour it over the products in the container.

Fish casserole in the oven, recipe with rice.
It is recommended to bake the future dish for 40–45 minutes. at a temperature of 180 °C. The treat should be served hot with tomatoes or homemade pickles.

Fish casserole in a slow cooker

The food produced by the kitchen gadget turns out excellent. Next, you will learn how to make a fish casserole using a slow cooker.

halibut, hake (fillet) – 600 g;
eggs – 2 pcs.;
medium onion and carrot – 1 pc.;
milk – 80 ml;
cheese – 150 g;
breadcrumbs - a handful;
salt, pepper, oil.

Saute finely chopped onions and carrots in an oiled bowl, setting the “Baking” mode.
Mix the roast with ground fillet, adding eggs, milk, crackers and spices to taste.
Place the mixture into a generously oiled multi-pan.
The fish casserole is prepared on the “Baking” for 40 minutes.
10 minutes before the end of the program, sprinkle the surface of the dish with cheese shavings.

Multicooker recipes

Any similar device is suitable for preparing fish casserole in an electrical appliance, because simple recipes can easily be adapted to each multicooker.

With meat and cheese

Fish casserole in the oven with the above ingredients turns out invariably tender, satisfying and very nutritious.

Ingredients

To create a treat you will need:

sunflower oil - 2 tbsp. l.;
white fish fillet - 450–500 g;
potatoes - 3 pcs.;
whole milk - 1 tbsp.;
carrots - 1 pc.;
white bread/loaf - 200 g;
egg - 1 pc.;
salt, pepper - optional.

Step-by-step cooking process

Description of preparation steps:

First you need to boil the carrots and potatoes in their jackets until soft, then cool the vegetables and grate them coarsely.
The resulting mass must be thoroughly mixed and divided into 2 parts.
The bread needs to be soaked in milk, then squeezed out the excess moisture from the pulp.
In the meantime, wash the fish fillet, blot it with paper napkins, and then grind the product in a blender.
You need to add the squeezed loaf to the resulting minced meat, season the mass with salt and pepper, and then process it again with an electrical appliance until a homogeneous consistency is formed.
Now you need to grease the multicooker bowl with oil, put half of the vegetable mixture into the container, place the minced fish on it, then cover it with the second part of the potato-carrot mixture.
The surface of the decorated products must be greased with a pre-beaten egg.
All that remains is to select the “Baking” mode on the unit, set the heating temperature to 110 °C, and cook the food for 30 minutes.

Hot food must be cooled in an open appliance and then placed on a serving plate. You can serve the treat with homemade pickles or fresh vegetables.

Potato casserole with fish

Wednesday, May 18, 2021

Casseroles can be considered one of the simplest, easiest and most delicious dishes that even a novice cook can easily prepare. And today I decided to share with you a new recipe for potato casserole with fish, which we will bake in the oven. When finished, this casserole turns out very juicy, aromatic and tender - a wonderful option for a family lunch or dinner.

This inexpensive recipe for a second fish course can always be customized for yourself - take almost any sea fish with white meat (hake, pangasius, cod, halibut, sole) and low bone content. By the way, I never buy frozen fillets - after thawing, only 60 percent of the fish remains of the original mass, and the rest is water. It is better (albeit longer) to fillet thawed carcasses yourself.

Much of the taste and texture of the finished casserole depends on the potatoes. In other words, you must understand that you can hardly expect tasty and tender results from old, limp and substandard root vegetables. Take proven varieties that you personally like, and then the potato casserole with fish will definitely not disappoint you.

Buckwheat casserole with fish

You can feed such a healthy casserole to your children, you won’t be ashamed to offer it to guests, and you can enjoy it yourself at dinner.

List of ingredients for this dish:

white fish fillet (many prefer pangasius) – 700 g;
one and a half glasses of buckwheat;
1 carrot;
onions – 2 pcs.;
a couple of tablespoons of tomato paste;
frying oil;
salt and spices to taste.

Cooking sequence:

The fish fillet is cut into small pieces, placed in the refrigerator, pre-treated with salt and spices.
Boil buckwheat until tender.
In a heated frying pan, fry carrots cut into slices. The carrots are removed from the boiling oil, then the chopped onions are fried in this oil. Add tomato paste and simmer for a couple of minutes.
Buckwheat is added to the onion fried with tomato and mixed.
Place half the buckwheat in the prepared pan, then a layer of fish, and carrots on top of the fish. Repeat layers, making the last one from buckwheat. The top of the casserole can be brushed with sour cream, covered with foil and baked in the oven for 45 minutes.

For ceremonial feasts and special occasions, culinary experts recommend using a recipe for an unusual casserole, where the basis will be canned fish.

Cooking step by step:

To prepare a tasty, juicy and aromatic potato-fish casserole, we will need the following ingredients: potatoes, any sea fish with white meat, carrots, onions, sour cream, refined vegetable oil, salt and ground black pepper.

First of all, we peel the onions and carrots - I give a lot of these vegetables already peeled.

Pour refined vegetable oil (I use sunflower) into a large frying pan and heat it. Cut the peeled onion into half rings of medium thickness and place in hot oil to fry over medium heat until transparent.

When the onion softens, add carrots to it, which we chop on a coarse grater. Now simmer everything, covered, over medium-low heat until the vegetables are slightly browned and almost ready. Salt to taste and turn off the heat.

Now let's get to the fish. I always buy only carcasses, and not clean fillets, so I process the fish myself. We need to get boneless fillets, but we don’t have to remove the skin. Just scrape it when you cut up the carcasses to make sure there are no scales left.

Cut the fish fillet into small pieces - about 2x2 centimeters, no smaller is needed. Add salt to taste and mix everything. The fish is prepared.

All that remains is to peel the potatoes. I advise you to choose medium-sized tubers, although this is not essential.

Cut the potatoes into thin slices - approximately 5 mm. The thinner you cut them, the faster they will bake in the oven.

Assembling the casserole. We take a baking dish of suitable size (I have a rectangular 20x30 centimeters) and place potato slices in it, not forgetting to add a little salt to each layer. Just don’t put the circles directly on top of each other - it’s better to be apart.

Then place the fish pieces in an even layer. Salt and pepper to taste.

Place carrots and onions on top. We also put the oil in which the vegetables were cooked into the mold - there is very little of it.

Lubricate the vegetables with sour cream - the more of it, the tastier the casserole will be.

Wrap the pan in cling film so that the casserole does not dry out and retains its juiciness. Place in a preheated oven on a medium rack to cook at 200 degrees.

The cooking time for potato casserole with fish depends on the type and age of the potatoes, as well as the thickness of the slices, so I can’t say exactly in minutes. Just after 30 minutes, remove the foil and check the readiness of the potatoes - pierce them with a knife or fork. If the potatoes are still damp, bake more. Then let the sour cream brown for about 5 minutes and you're done.

Serve our aromatic casserole hot, cut into portions. Personally, I really like it even cold.

Fresh vegetables and aromatic herbs go perfectly with this simple and tasty main course. If you haven't tried potato fish casserole yet, be sure to make it for your family!

Minced fish casserole - delicious photo recipe

Do you want to pamper your loved ones with a delicious dish and don’t know what to cook? We suggest making minced fish casserole according to our photo recipe. The finished dish turns out to be very juicy, light and at the same time quite nutritious. And the crispy cheese crust adds sophistication and piquancy to a simple casserole.

This casserole can be served as a full meal, or you can take it as a snack to work or school. It will be satisfying, nutritious and at the same time not heavy on the stomach. By right, fish casserole can be considered a PP dish, because a full serving contains only 167 calories.

The recipe uses minced salmon, but any other stuff you have on hand will work. The taste and usefulness will not suffer from this. Any cheese will do, but it should melt well in the oven.

Cooking instructions

Peel the onions and carrots. Finely chop the onions. Place in a heated frying pan with vegetable oil and sauté.

At this time, grate the carrots on a fine grater.

We send it there, mix and simmer.

The secret to a juicy casserole : double the serving of vegetables. The onions and carrots make it more moist.

While the vegetables are stewing, wash the rice in several waters. Pour the cereal 1:2 with clean water, add salt and cook until cooked (within 20-25 minutes after boiling).

The taste of the casserole will not deteriorate if, instead of personally prepared minced fish, you take a good store-bought one, as in our recipe.

Remove the outer packaging, cut the semi-finished product into cubes and place it in the pan with the stewed vegetables.

Reduce heat and stir constantly until the ingredients combine. Salt, pepper and simmer until half cooked. Remove from heat and let cool.

Beat one egg a little, pour it into the cooled rice, stir.

Grease the mold with oil and sprinkle with breadcrumbs.

Spread half the rice in an even layer, then distribute the entire fish mass and make another layer of cereal.

Beat the remaining 2 eggs with milk.

Pour the egg mixture into the mold from above so that it is evenly distributed over the entire surface.

Place in an oven preheated to 200 degrees for 20 minutes. At this time, grate hard cheese on a coarse grater.

Remove the casserole, sprinkle with cheese and return to the oven for another 10 minutes, first reducing the temperature to 170 degrees.

We take out the delicious-smelling casserole with a beautiful cheese crust from the oven. Let it cool slightly and cut into portions. Since rice and fish have a weak taste, it is advisable to serve the finished dish with some kind of sauce. In addition, you can put on the table a salad of fresh vegetables, sauerkraut, or just pickles. Bon appetit!

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Author of the article - LadyElena

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With potatoes

The presence of tubers in the recipe makes the casserole not only tasty, but also very nutritious.

Ingredients

To prepare food you will need:

vegetable oil;
homemade sour cream - 6 tbsp. l.;
pink salmon - 700 g;
hard cheese - 140 g;
lemon juice - 2 tbsp. l.;
potatoes - 1 kg;
cream (20% fat) - 150 ml;
ripe tomatoes - 4 pcs.;
mustard - 2 tsp;
salt, pepper - optional.

Step-by-step cooking process

Description of preparation steps:

First you need to prepare the sauce. To do this, combine lemon juice, cream and mustard in a bowl, then mix the resulting mixture well.
Now you need to cut the peeled tubers into circles, put 1/3 of the composition on the bottom of a fireproof form, greased with oil.
Place fish cut into pieces on the potato layer, season it with salt and pepper, then place the next rows of sliced tomato circles, leftover potatoes and chopped onion rings.
The collected products must be sprinkled with cheese shavings, then pour the creamy sauce over the components of the casserole.
The completed workpiece must be sent within 40 minutes. into an oven heated to 180°C.

The hot casserole should be served with ripe tomatoes, other vegetables and fresh sprigs of dill.

The taste of childhood is fish casserole. Making soufflé like in kindergarten

Few people loved semolina porridge in childhood, but there are many other dishes that are remembered for their amazing taste. The hero of this article is a fish casserole like in kindergarten. Fish is extremely useful for a growing body, and adults will also like this casserole, because it is a low-calorie, tasty and nutritious dish. To make it just like in kindergarten, stock up on sea fish and beaten egg whites - this is the basis of the fish soufflé.

Recipe 1. Classic

Fish casserole like in kindergarten according to a classic recipe. It will take a little work, but the result will be worth the time spent.

cod fillet - 400 g,
one egg,
carrots - 1 pc.,
70 ml milk,
flour - 1 tbsp,
butter - 20 g,
salt - a pinch.

Clean the fish from bones and cut into small pieces.
The fillet needs to be boiled. Pour some water into the pan and when it boils, add the fillet pieces.
Peel the carrots and grate them on a coarse grater. Spread it in a thin layer on top of the fish and simmer for 10-15 minutes without stirring.
While the food is stewing, wash the egg and separate the white from the yolk.
Remove the fillet and carrots from the pan and puree in a blender. You can use a meat grinder.
Mix minced fish and yolk.
In a separate container, beat the egg whites into stiff foam.
Now we prepare the filling for the minced meat. Pour milk into a shallow pan, add flour to it and cook, stirring constantly. When the lumps disappear, add the butter and remove from the heat.
Mix the minced fish with the filling and add salt. You should get a homogeneous mixture.
Now it's the turn of the proteins. Carefully add them to the rest of the ingredients and mix.
Prepare a mold with fairly high sides, grease it with butter or vegetable oil, or cover it with foil.
Bake in the oven for about half an hour until the casserole has a golden crust around the edges. Oven temperature - 200 degrees.
Wait for the casserole to cool slightly. It is easy to cut into portions. Serve with vegetable salad or on its own.

Classic recipe from kindergarten

The tender and flavorful treat presented is a delicious meal.

Ingredients

To obtain fish casserole, you will need the components indicated in the table:

List of products	Number of recipe ingredients
Butter	40 g
Whole milk	160 ml
Cod fillet (other sea fish)	800 g
Carrot	2 pcs.
Premium flour	70 g
Eggs	2 pcs.
Salt pepper	taste

The resulting casserole is a souffle made from separately beaten yolks and whites, skillfully mixed with minced fish.

Step-by-step cooking process

Sequence of cooking steps:

First, you need to remove the fish fillet from the bones, if any, then cut the layers into small pieces, then steam the product.
There is another way to do this. Boil some drinking water in a frying pan, place a layer of cod pieces in the liquid, spread grated carrots on top of it, simmer until the liquid evaporates.
The fish prepared with root vegetables should be crushed with an immersion blender until a puree consistency is formed.
Now you need to separate the components of the eggs, after which you need to mix the yolks with the fish mixture, beat the whites until a fluffy foam is obtained.
Next you need to prepare the filling. To do this, boil the milk in a saucepan (this product can be replaced with cream), pour the sifted flour into it, and heat the ingredients until a homogeneous mass without lumps is formed.
After this, you need to add butter to the milk mixture, then add the sauce to the fish puree.
The resulting composition should be seasoned with salt and pepper, after which the whipped whites should be carefully mixed into it.
At the next stage, you need to grease the baking dish with butter or vegetable fat, put the fish mass into the container, level it so that the height of the layer does not exceed 3 cm.
Decorated products need to be sent within 25-30 minutes. into an oven preheated to 200 °C.

Fish casserole in the oven, prepared as in kindergarten, must cool. Then the food should be cut into portions and served as a full side dish with fresh vegetables or salad.

Recipe 2. With rice

Another recipe for fish casserole like in kindergarten, more satisfying and nutritious. We will need rice in it. The combination of this grain with sea fish requires no introduction.

1 kg fish fillet,
5 chicken eggs,
1 glass of rice,
one onion,
sunflower oil for frying,
butter - 2 tbsp.,
salt and spices.

Remove the bones from the fish and peel the skin. Scroll the fillet through a meat grinder. If you do this twice, the fillet will turn out more tender and softer.
Boil the rice in salted water until tender.
Finely chop the onion and saute it in oil.
Mix eggs and salt. Add spices as desired.
Now mix the minced fish, rice, onion and eggs.
Place our mixture into a greased form and smooth it out. You can place small pieces of butter on top.
Place the pan in a preheated oven (180 degrees) and bake for 25-30 minutes.
The casserole can be served as a separate dish for dinner or for lunch with a vegetable salad.

Pollock casserole with potatoes and mushrooms

Recipe using familiar, inexpensive ingredients.

Ingredients:

400 g fresh pollock fillet;
1 tsp lemon juice.

For puree:

1 kg fresh potatoes, peeled;
1 egg;
100 ml milk;
2 tbsp. butter;
salt to taste.

For minced mushroom:

300 g champignon mushrooms;
1 onion;
1 tbsp. vegetable oil;
pepper, herbs, salt to taste.

For topping:

1/2 cup sour cream;
1 tbsp. crushed crackers;
30 g grated cheese (optional).

Preparation:

Step 1. Prepare mashed potatoes according to the classic recipe. Boil the potatoes, adding salt to taste, drain the water, without allowing the potatoes to cool, wipe or crush them, add 2 tablespoons of butter, hot milk, egg and mix well. The puree should not be liquid.

Step 2. Prepare the mushroom mince. Cut the champignons into thin slices, chop the onion as desired. Pour oil into a frying pan and fry mushrooms and onions over low heat. Add salt, pepper, parsley, dill. Remove from the pan into a container.

Step 3. Cut the pollock fillet into small pieces. Add salt, pepper and sprinkle with lemon juice. Mix. Let the fish sit for 10 minutes.

Step 4. Place the pollock in the frying pan where the mushrooms and onions were fried and cook until half cooked over low heat so that the fish does not fall apart.

Step 5. Grease the form where the casserole will be prepared, sprinkle with breadcrumbs and lay out half of the mashed potatoes. Smooth out the puree layer.

Step 6. Place mushrooms and onions on the first layer of mashed potatoes. Smooth over the entire surface. Then add the fried pieces of pollock. Cover the pollock with a second layer of mashed potatoes. Flatten.

Step 7. Grease the surface of the mashed potatoes with sour cream, sprinkle lightly with breadcrumbs. Place grated cheese on top.

Step 8. Bake the casserole in a preheated oven for 20-30 minutes at a temperature of 160-170°C until golden brown. Serve with sour cream or cream sauce. A regular salad of cucumbers and tomatoes will complement the dish.

Champignons can be replaced with other mushrooms. A successful version of the casserole is obtained by using porcini mushrooms. Mashed potatoes can be replaced with boiled potato slices.

Recipe 3. For a multicooker

Another way to prepare fish and rice casserole: an easy fish soufflé recipe for a slow cooker.

pollock (fillet) - 400 g,
65 g rice,
2 eggs,
white salad onion - half a head,
vegetable oil,
salt,
butter (grease the pan).

Clean the pollock and grind it using a blender.
Boil the rice until fully cooked.
Cut the onion into small cubes and fry in vegetable oil.
Beat eggs with salt.
Mix fish, onion, rice and eggs. Turn everything into a homogeneous mass using a mixer. You can add spices if desired.
Grease the multicooker container with butter and place the minced meat there. Set the multicooker to the “Bake” mode and bake for the entire 40 minutes.
Let the soufflé cool slightly before serving.

Recipe 4. With potatoes

A hearty dinner for the whole family - fish and potato casserole. It’s easy to prepare and the taste is finger-licking good!

cod fillet - 0.5 kg,
5 potatoes,
4 eggs,
a glass of milk,
salt, ground pepper, herbs - to taste.

Peel and wash the potatoes, cut into cubes. They should be of medium size: too thick ones will not have time to bake, and thin ones may burn or become dry.
Wash the fillet, clean and cut into small pieces.
Break the eggs into a bowl, dilute them with cold milk, salt and pepper. Beat everything with a fork or whisk.
In a greased form, place the products in layers: potatoes, fillet, egg filling. It is important not to leave gaps between the pieces of fish and potatoes so that the casserole does not fall apart.
If desired, you can sprinkle everything with chopped herbs.
Preheat the oven to 180 degrees. Bake for about 50 minutes until golden brown.

Pollock casserole with ham

This is an interesting recipe, it is not difficult to make. The dish turns out satisfying.

Ingredients:

4 fresh pollock fillets;
4 thin slices of ham (about the size of a fish fillet);
400 g potatoes, peeled and cut into slices;
1/2 cup sour cream;
2 eggs;
100 g milk;
basil greens (fresh or dried);
25 g cheese;
salt, pepper to taste.

Preparation:

Step 1. Rub the pollock fillet with a mixture of salt and pepper.

Step 2. Boil the potatoes cut into thin slices in salted water until half cooked. Drain the water.

Step 3. Wrap each piece of fish fillet with a slice of thinly sliced ham. Ham can be replaced with fresh brisket with layers of meat and lard. Then, also salt and pepper the brisket.

Step 4. Place on a greased baking pan.

Step 5: Prepare the sauce in a bowl. Chop the basil leaves with your hands and grind with a small amount of sour cream. Add eggs, remaining sour cream, milk and mix thoroughly until smooth. If the sauce turns out liquid, add a spoonful of flour and stir so that there are no lumps.

Step 6. Pour sauce over fish and ham.

Step 7. Place boiled potato slices on top. Sprinkle cheese on top.

Step 8. Bake for 25-30 minutes in a preheated oven at 180°C. The casserole is ready.

Recipe 5. With pasta and broccoli

For those who like to experiment - fish casserole with broccoli, cauliflower and pasta. Vegetables are rich in vitamins and go well with fish, and pasta will make the dish filling.

Products:

salmon (fillet) – 500 g,
cauliflower - 300 g,
broccoli - 300 g,
pasta (horns) - 150 g,
onion head,
cheese - 60 g,
1 tbsp. butter,
half a lemon,
4 eggs,
heavy cream - 200 ml,
2 cloves of garlic,
salt and spices.

Rinse the salmon and pat dry. Rub with salt, pepper, and lemon juice. Leave the fillets to marinate for 15 minutes.
Place cauliflower and broccoli in a saucepan of cold water. Turn on the stove, wait for it to boil and cook for 5 minutes. Then drain the water, wait for the cabbage to cool and divide it into inflorescences.
Boil the pasta until tender, rinse with cold water.
Mix pieces of fish fillet and cooked pasta.
Finely chop the onion, place in a frying pan with butter and fry until transparent.
Add the fried onion to the fish and mix everything thoroughly.
Grease a baking dish with vegetable oil, place the fish mixture in it, and place cabbage inflorescences on top.
Break the eggs into a bowl, pour in the cream and stir. Pass the garlic through a grinder, add it to a bowl, add salt and pepper.
Pour the resulting sauce over the contents of the mold.
Grate the cheese on a fine grater and sprinkle it over the casserole.
Bake for 35 minutes in an oven preheated to 180 degrees.

Pollock casserole in tomato sauce with bell pepper

This is a delicious, simple and very affordable dish. The recipe is for 4 servings.

Ingredients for cooking:

4 fresh pollock fillets;
250 ml tomato sauce;
1 sweet pepper (red or yellow, 150 g);
1/2 cup chopped green onions;
50 g hard cheese;
1 tbsp. vegetable oil;
2 tbsp. l. bread crumbs;
salt, pepper mixture to taste.

Preparation step by step:

Step 1. Cut the pollock fillet into strips, add salt and pepper, grease a mold or frying pan with butter, and sprinkle with breadcrumbs. Place the pieces of pollock and level them.

Step 2. Cut the pepper into slices no more than 1 cm thick. Place the pepper over the fish. Pour tomato sauce so that it is evenly distributed between the fish and pepper. If the tomato sauce is too sour, add sugar to taste. The sauce should completely cover the fish and peppers; drain off any excess sauce.

Step 3. Place chopped green onions in an even layer on top of the peppers, sprinkle with breadcrumbs, then spread the grated cheese over the entire surface of the pan.

Step 4. Bake in an oven preheated to 170°C for 20 minutes. Serve with butter.

On a note. Hard cheese can be replaced with feta cheese or goat cheese.

How to make a dish even tastier

These cooking tips will make the cooking process simple and the finished dish incredibly delicious.

If the casserole is being prepared for children, then no spices other than salt need to be added. Some seasonings can be used when preparing a regular dietary dish for adults. Please note: not every spice goes well with fish. Opt for rosemary, thyme, nutmeg, tarragon, coriander, black pepper and bay leaf. But it is better not to use cumin either separately or in any combination.
How to make an airy soufflé like in kindergarten? Care must be taken to ensure that the white is completely separated from the yolk. If even a little of the yolk gets into the white, the foam will not be too fluffy.
The baking dish should have high sides and a thick bottom. The heat in it is distributed evenly, and the casserole does not fall apart.
If you don’t have a blender or meat grinder, you can simply mash the fish fillet with a fork, but you will have to boil it a little in water or steam.
The best fish for a children's menu: cod, perch, pollock. They have few bones, and the baked fillet melts tenderly in your mouth. River fish is also suitable for adults. An economical option is canned food: saury, sardine and tuna have a good taste.
Milk can be replaced with cream.
Before baking, you can sprinkle the fish with breadcrumbs. Another delicious crust option is a mixture of grated cheese, sour cream and cream.
Be sure to check the fillet for bones!
Baked fish is the basis of dietary dishes for people suffering from diseases of the gastrointestinal tract. It is recommended to avoid only fatty fish: sturgeon, saury, mackerel, halibut.
Fish casserole without spices is recommended for feeding children aged 2-3 years.

Finally, you don’t have to worry about what to cook delicious for lunch or dinner. A fish dish will be appreciated not only by the child, but by the whole family.