30.03.2018

Fish and potato casserole in the oven is a dish that will harmoniously fit into your family diet. You can add different vegetables to it according to your taste. Each time you will get a casserole with new flavor notes.

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

Ingredients:

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

On a note! According to this recipe, you can cook a casserole from any fish.

Cooking:

1. We will prepare the products we need. We clean, wash and dry vegetables. Rinse hake and dry.
   
2. Cut the potato roots into thin strips. So our casserole will cook faster.
   
3. Boil some water, salt it.
4. Let's put out the potatoes. We cook it for ten minutes. We drain the water.
   
5. Cut onion into half rings.
6. In a frying pan, heat a little unflavored vegetable oil, add an onion.
7. Pass it lightly. You can pre-scald the turnip with boiling water, then unnecessary bitterness will come out.
8. Let's prepare the nettle leaves: rinse, pour over with boiling water. Chop them and add to the onion at the very end of frying.
   
9. Cut the fish fillet into strips. Try to keep them about 1 cm thick.
   
10. Prepare the filling: beat the eggs into the milk, add salt and seasonings.
    
11. Using a whisk, combine the ingredients until smooth.
    
12. Prepare the casserole dish. Brush each with olive oil.
13. Put the potatoes first, then the fish fillet. Salt the ingredients.
    


14. Add fill to molds. Do not fill the molds all the way to the top, as the filling may leak out during the heat treatment process.
    
15. Cook the casserole for 30-35 minutes. The temperature threshold is 180 degrees.
    
16. Let the treat cool slightly and you can serve it to the table.

On a note! You can not distribute the casserole into molds, but cook it in a baking sheet.

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

Ingredients:

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

Cooking:

Unusual casserole

Fish casserole with 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 table. spoons;
• nutmeg - 1/3 tsp. spoons;
• onion turnip - 1 head;
• carrot root;
• celery stalks - 3 pieces;
• starch (only corn) - 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.

Cooking:

1. We clean the potato roots, wash them.


2. Season the potatoes with nutmeg, introduce 2 tables. tablespoons of olive oil, as well as salt and black pepper.
3. We make mashed potatoes. For now, cover the pot with a lid.
4. Take a deep frying pan. Add 2 tables to it. tablespoons of olive oil.
5. We clean the onion and carrot root. Let's chop the vegetables.
   
6. Wash the celery stalks and chop into rings.
7. Put the celery, carrots and onions in the pan.
8. At the minimum level of the burner, sauté the vegetables until they soften.
9. Combine milk with corn starch, stir until smooth.
   
10. Pour the resulting sauce into the pan.
11. Grate cheese.
12. Wash the parsley and chop finely.
13. Add to the vegetables in the pan, when the mixture boils, lemon juice, mustard, cheese mass and parsley.
14. Stir and after a couple of minutes remove from the stove.
15. We wash the fish fillet, dry it and cut into thin strips.
    
16. Grease a baking sheet with oil. We need dishes with a volume of 2.5 liters.
17. Lay out the pollock fillets evenly.
18. Salt and sprinkle with pepper.
19. We will cook in advance, as they say, hard-boiled eggs.
20. Peel them and chop them into small cubes. Advice! To make the shell easily move away from the eggs, fill them with cold water after cooking.
    
21. Put green peas on top of the fish, and then eggs.
22. Pour the sauce over the dish.
23. Distribute evenly over it. mashed potatoes.
24. We heat the oven to 200 °.
25. We send the casserole blank into it. We bake for half an hour. The dish should be covered with a beautiful golden brown. Ready!

Peel the potatoes, cut each potato in half, boil in a small amount of water until soft, 20 minutes. Drain water, mash potatoes.

Lightly beat the egg with the yolk and heavy cream. Mix with puree, salt and pepper.

While the potatoes are cooking, very finely chop the onion. In a heavy bottomed pan, melt 2 tbsp. l. oil, add the onion, cook over medium heat, stirring often, until soft, about 8 minutes. Add remaining butter, melt.

Add flour, mix, fry, stirring, 2 minutes. Pour in milk, stir thoroughly, increase heat, cook, stirring, until slightly thickened. Salt and pepper, add finely chopped dill and mix.

Cut the fish into small pieces, put in a greased form, pour milk sauce with dill and onions. Smooth out.

Gently place the mashed potatoes on top of the fish and smooth out the “waves”. Sprinkle with grated cheese if desired. Put in an oven preheated to 180 ° C until formation golden brown, approximately 20 min. Serve hot.

You should not look for some exotic recipes, the classic potato casserole with fish will always come in handy. This dish can be served not only on weekdays, but also on holidays. It turns out tasty and healthy. It does not take long to prepare, products can always be purchased at any store. The main thing is a good mood and then the potato-fish dish will be ready!

Seafood has always been considered healthy. They contain a large number of minerals, vitamins. Fish can be stewed, fried, steamed, grilled. But many housewives prefer to bake this product with different vegetables, cereals. Therefore, a casserole with fish and potatoes in the oven is much healthier, even children can be fed with it.

To prepare tasty dish with seafood, you need to choose the right fresh fish. For housewives who want to make a fish casserole, some useful tips will help:

• Examine the carcass. When you press your finger to the side, the hole should quickly disappear.
• Meat. It should not contain flakes.
• Gills. This part of the fish carcass should be red and clean. A white or gray coating indicates a poor-quality product.
• Ice. If you buy frozen seafood, you should pay attention to the ice. If it is transparent or slightly whitish, the fish has not been stored for long, not frozen.

Advice! Cheese lovers can add a little grated product before baking.

Ingredients

Servings: - +

• sea ​​fish (fresh or frozen)800 gr
• potato 800 gr
• carrot 2 pcs
• chicken eggs 7 pcs
• fresh milk 200 ml
• salt, spices, ground black pepper taste
• vegetable oil1 tbsp

Calories: 122 kcal

Proteins: 9.1 g

Fats: 6.8 g

Carbohydrates: 6.4 g

1 hour. 15 minutes. Video recipe Print

Before cooking, you need to turn on the oven at 180 degrees so that it has time to heat up.

If for potato casserole use frozen fish, then it is pre-thawed at room temperature.

The carcass is cleaned of scales, fins and tail are cut off, washed thoroughly. If there is a dark film on the inner surface, it must be removed, otherwise after cooking in the oven fish casserole will be bitter.

After that, the seafood is cut in half, the bones are selected and divided into portions.

For the dish, take a fish fillet without skin and bones. Most often, cod, mackerel, pollock, trout or salmon are used. Original casseroles are obtained from small fish, which is freed from the heads and the ridge. A quick treat is prepared from canned fish.

Five of the fastest fish casserole recipes:

The composition of casseroles includes raw or boiled potatoes, zucchini puree, boiled rice. Add to dish onion, carrot, Bell pepper. Products are poured with cream or tomato sauce, mix them with mustard and yogurt. A pleasant taste of the treat is given by spices for fish, ground pepper, nutmeg, lemon peel or juice. Before baking, the products are poured with beaten eggs or sprinkled with grated cheese.

How to cook fish casserole

A delicious dish is baked in the oven, microwave oven and multicooker.

The five lowest-calorie fish casserole recipes:

1. The fish fillet is separated from the bones and skin, and then cut into small pieces. The blanks are sprinkled with salt and spices, sprinkled lemon juice. If desired raw fillet can be crushed with a blender.
2. Potatoes are cut into thin rings or mashed from it.
3. Vegetables are chopped and fried in vegetable oil until golden brown.
4. Rice is boiled until half cooked.
5. Raw potatoes are placed on the bottom of the mold or multicooker bowl, and boiled potatoes are laid on top.
6. The sauce can be made from milk, flour and herbs fried in a dry frying pan. Mix for filling raw eggs and cream.
7. Diet casserole is prepared without potatoes and cereals. It includes fish, tomatoes, green beans, sweet pepper, zucchini. Products are poured with whipped proteins, decorated with chopped herbs.
8. Unusual taste of the casserole is given by original additives. For instance, canned corn, pieces of fat, crab sticks, sausage cheese.
9. The dish is baked in the oven for 20-30 minutes at a temperature of 180 ° C. In the slow cooker, the casserole is cooked in the “Baking” or “Casery” mode for 45-50 minutes.

The treat is served hot, but it remains tasty even after cooling.

Fish casseroles go well with mayonnaise and sour cream sauces.

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

Fish fillet - 500-700 g
Potato - 500-700 g
Onions - 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 pangasius fillet, which we usually sell as sole fillet. It is fatty, and is the best suited 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. We clean potatoes and onions.

Grease a baking dish with oil. You can use a deep large frying pan. Only, of course, without plastic and other combustible handles.

Cut potatoes into circles. Better thinner, so it will be tastier. Lay out the slices in a single layer. Put the fish fillet cut into pieces on top.

Sprinkle with chopped onions. Salt.

Do the same for the second layer. Don't forget to salt. And close it with potato slices.

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

We put in the oven for about 30 minutes at a temperature of 180 degrees. These are indicative parameters. Time and temperature largely depends on the oven. Some heat "hard", others "softly", although you set the temperature to one. So look for browning and doneness of 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

We take out the baking sheet, sprinkle with grated cheese.

And put it back in 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 immediately, 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 does not fry too much.