Hearty, unusual, aromatic fish and potato casserole. A simple dish from the “put everything in one bowl and it cooks itself” series.
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, be it pollock or salmon. I used pangasius fillet, which is usually sold here as sole fillet. It’s fatty and perfect for baking with potatoes.
The rest of the products are the most common. If you don't have cream and cheese, you can do without them.
Thaw the fillet. Peel the potatoes and onions.
Grease the baking dish with oil. You can use a deep, large frying pan. Only, of course, without plastic or other flammable handles.
Cut the potatoes into slices. Better thinner, it will taste better. Lay the slices overlapping in one layer. Place the fish fillet cut into pieces on top.
Sprinkle with chopped onion in half rings. Salt.
We do the second layer in the same way. Don't forget to add salt. And cover it with potato slices.
The layer scheme is as follows: potatoes-fish-onions-potatoes-fish-onions-potatoes. Next, stir the mayonnaise with cream. And spread evenly over the top.
Place in the oven for about 30 minutes at 180 degrees. These are indicative parameters. Time and temperature largely depend on the oven. Some heat “hard”, others “softly”, although you set the temperature to the same temperature. So look at the browning and readiness of the potatoes, which can be determined by piercing the casserole with a fork or, more conveniently, a bamboo skewer.
When the dish looks like this
Take out the baking sheet and sprinkle with grated cheese.
And put it back in the oven for a few minutes until browned.
You can eat potato casserole with fish either hot or cold.
So that after placing the casserole in the oven you don’t have to do anything at all, you can sprinkle the cheese right away, but then place 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.
For the dish, take fish fillet without skin and bones. The most commonly used fish are cod, mackerel, pollock, trout or salmon. Original casseroles are made from small fish, which are freed from the heads and backbone. A quick treat is prepared from canned fish.
Five of the fastest fish casserole recipes:
Casseroles include raw or boiled potatoes, zucchini puree, and boiled rice. Onions, carrots, and sweet peppers are added to the dish. The products are poured with creamy or tomato sauce, mixed with mustard and yogurt. Spices for fish, ground pepper, nutmeg, lemon zest or juice add a pleasant taste to the treat. 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 and slow cooker.
Five of the lowest calorie fish casserole recipes:
- The fish fillet is separated from the bones and skin and then cut into small pieces. The preparations are sprinkled with salt and spices and sprinkled with lemon juice. If desired, raw fillet can be chopped in a blender.
- Potatoes are cut into thin rings or mashed.
- Vegetables are chopped and fried in vegetable oil until golden brown.
- The rice is boiled until half cooked.
- Raw potatoes are placed on the bottom of the mold or multicooker bowl, and boiled potatoes are placed on top.
- The sauce can be prepared from milk, flour fried in a dry frying pan and herbs. To fill, mix raw eggs and cream.
- A dietary casserole is prepared without potatoes and cereals. It includes fish, tomatoes, green beans, sweet peppers, and zucchini. The products are filled with whipped egg whites and decorated with chopped herbs.
- Original additives give the casserole an unusual taste. For example, canned corn, pieces of lard, crab sticks, sausage cheese.
- The dish is baked in the oven for 20-30 minutes at a temperature of 180 °C. In a multicooker, cook the casserole in the “Baking” or “Casserole” 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.
There is no need to talk for a long time about the benefits of seafood. They are rich in vitamins and minerals. There are many cooking options: fish is fried, stewed, steamed, grilled, etc. And fish and potato casserole can take its rightful place on your table and become a favorite dish even for children. You can easily prepare a hearty dinner using simple and affordable ingredients.
The surest option to buy fresh fish is to buy it alive; if this is not possible, then we look at it carefully and evaluate it according to the parameters listed below.
- Torso.
- Press the side with your finger, if when pressed the pit quickly disappears, then the product is fresh.
- Meat. Please note that it is not flaky.
- Gills. Choose red and clear ones. You should not take it if you see a white or gray coating on them.
Ice. When purchasing frozen fish, look carefully at the ice; it should be clear or slightly white.
Cooking in the oven
Casserole with fish and potatoes in the oven is very easy to prepare. You can take any fish, but fatty ones will work best.
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 the potatoes, onions, fish fillets, and chop the cheese.
- Layer the potatoes, fillets and onions into the pan. Season with salt and cover with potatoes.
- Mix mayonnaise and sour cream, pour in the ingredients.
- Bake for 30 minutes at 180°C.
Sprinkle the dish with cheese and place in the oven for another 10 minutes.
Fish and potato casserole in the oven is ready. You can garnish it with herbs and serve with vegetables or fresh cabbage salad.
For children's menu
Classic recipe
- fish fillet - 600 g;
- Fish must be present in a 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 prepared from lean fish fillets as in the photo. You can make a casserole with canned cod.
- fish - 300 g;
- butter - 3 tablespoons;
- carrots - 1 piece;
- egg - 2 pieces;
- sour cream 15% - 150 ml;
salt, pepper - to taste.
- salt - a pinch.
- Pre-cook the potatoes and mash them into a puree.
- Cut the fillet into small pieces.
- Grate the carrots on a coarse grater.
- Beat eggs and sour cream.
- Distribute the puree, fillet and carrots in layers in the pan.
- Pour over egg and sour cream sauce.
Bake in the oven for 30 minutes at 180°C.
If desired, you can sprinkle with mild cheese or herbs. Serve your baby with cucumber, tomato or his favorite vegetables.
Classic recipe
- With mushrooms
- fillet - 600 g;
- mushrooms - 300 g;
- mayonnaise - 100 ml;
- hard cheese - 50 g;
- ground crackers - 20 g;
- vegetable oil - for lubrication;
salt, pepper - to taste.
- flour - 20 g;
- Cut the fish into small pieces.
- Fry the mushrooms in oil and finally add the flour.
- Grind the cheese on a coarse grater.
- Grease a baking sheet with oil, place the fish, then the mushrooms. Top with sour cream. Sprinkle with breadcrumbs and cheese.
The dish according to this recipe comes 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;
- vegetable oil - for lubrication;
salt, pepper - to taste.
- Slice the fish and potatoes.
- Chop the onion into half rings, the tomatoes into slices, and the cheese into thin slices. Chop the greens.
- Place the potatoes in the pan and add salt. On top - onion, fish, salt and pour cream, sprinkle with herbs. Upstairs - tomatoes. Cover with cheese slices and pour in the remaining cream.
- Bake at 200°C for 30 minutes.
Spices will help you diversify your dish. Basil, fennel, cardamom, cumin, saffron, turmeric, and lemon balm go well with fish. Experiment with flavors and you will create your own masterpiece.
With minced fish
The fish casserole recipe differs in that it consists of minced fish and ready-made mashed potatoes. You can prepare the minced meat yourself or buy it ready-made. Minced salmon, hake, and pollock are suitable.
Classic recipe
- potatoes - 4 pieces;
- minced meat - 350 g;
- eggs - 2 pieces;
- onions - 2 pieces
- potatoes - 500 g;
- milk - 2 tablespoons;
- vegetable oil - for lubrication;
salt, pepper - to taste.
- Prepare mashed potatoes.
- Finely chop the onion.
- Combine eggs, milk, salt and pepper.
- Coarsely grate the cheese.
- Place mashed potatoes and onions on the oiled pan. Next, minced meat seasoned with salt and pepper, and again onions. Add another layer of puree and top 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. Mix tomato paste, sour cream, spices and herbs.
Fish casserole with potatoes in a slow cooker
If you need to quickly prepare dinner with minimal effort, a multicooker will help. Try an easy fish and potato casserole recipe that the whole family will love.
Classic recipe
- potatoes - 6 pieces;
- With mushrooms
- onion - 1 piece;
- hard cheese - 100 g;
- hard cheese - 100 g;
- vegetable oil - for lubrication;
salt, pepper - to taste.
- Cut the potatoes into slices and mix with mayonnaise.
- Cut the fillet into small pieces. Add pepper and salt.
- Cut the onion into half rings.
- Grate the hard cheese on a coarse grater.
- Coat the multicooker with vegetable oil.
- Place a layer of potatoes, then fillet and onions. Sprinkle with cheese.
- Select the "Bake" mode, set the timer for 50 minutes and bake.
After the beep, the potato casserole with fish will be ready. Don’t rush to take it out right away, let it cool a little so that the cheese hardens and the mass comes away from the walls of the bowl.
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 to suit your taste. Each time you will get a casserole with new flavor notes.
Casserole with fish and potatoes in the oven contains a minimum of calories and gives maximum taste. Its aroma will instantly gather all your loved ones at the dinner table.
Ingredients:
- hake (fillet) – 300 g;
- potato tubers - 4 root vegetables;
- onion - 1 head;
- milk – 140 ml;
- nettle;
- eggs - 3 pieces;
- olive oil – 1 teaspoon. spoon;
- salt;
- seasoning mixture
On a note! This recipe can be used to make casserole from any fish.
Preparation:
- We will prepare the products we need. We clean, rinse and dry the vegetables. Wash and dry the hake.
- Cut the potato root vegetables into thin strips. This way our casserole will cook faster.
- Let's boil some water and salt it.
- Lay out the potatoes. Cook it for ten minutes. Drain the water.
- Cut the onion into half rings.
- Heat a little unflavored vegetable oil in a frying pan and add the onion.
- Lightly sauté it. You can first scald the onion with boiling water, then unnecessary bitterness will come out.
- Let's prepare the nettle leaves: wash them and pour boiling water over them. Chop them and add them to the onions at the very end of frying.
- Cut the fish fillet into strips. Try to keep them about 1 cm thick.
- Let's prepare the filling: beat eggs into milk, add salt and seasonings.
- Using a whisk, combine the ingredients until smooth.
- Let's prepare the casserole dishes. Lubricate each one with olive oil.
- First add the potatoes, then the fish fillets. Let's salt the ingredients.
- Add filling to the molds. Do not fill the molds to the very top, as the filling may leak out during the heat treatment process.
- Cook the casserole for 30-35 minutes. Temperature threshold – 180 degrees.
- Let the delicacy cool slightly and you can serve it to the table.
On a note! You don’t have to distribute the casserole into molds, but cook it on a baking sheet.
And this casserole is truly a festive dish. The cheese crust gives it piquant notes and a 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 tablespoons. spoon;
- mustard – 1 teaspoon. spoon;
- freshly squeezed lemon juice - 1 table. 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, aromatic!
Ingredients:
- potato tubers – 1 kg;
- refined olive oil – 4 tbsp. spoons;
- nutmeg – 1/3 teaspoon spoons;
- 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. spoon;
- parsley;
- pollock fillet – 1 kg;
- eggs – 4 pieces;
- green peas – 0.1 kg;
- salt;
- black pepper.
Preparation:
- Peel the potato roots and rinse them.
- Season the potatoes with nutmeg and add 2 tablespoons. spoons of olive oil, as well as salt and black pepper.
- Make mashed potatoes. For now, cover the pan with a lid.
- Take a deep frying pan. Add table 2 to it. spoons of olive oil.
- Let's peel the onion and carrot root. Chop the vegetables.
- We wash the celery stalks and chop them into rings.
- Place celery, carrots and onions in a frying pan.
- At the lowest burner level, sauté the vegetables until they soften.
- Combine milk with corn starch, stir until smooth.
- Pour the resulting sauce into the frying pan.
- Let's grate the cheese.
- Wash the parsley and chop it finely.
- When the mixture boils, add lemon juice, mustard, cheese mixture and parsley to the vegetables in the pan.
- Stir and after a couple of minutes remove from the stove.
- We wash the fish fillet, dry it and cut it into thin strips.
- Grease a baking tray with oil. We need dishes with a volume of 2.5 liters.
- Place the pieces of pollock fillet evenly.
- Salt and sprinkle with pepper.
- Let's boil the eggs in advance, as they say.
- Clean them and chop them into small cubes. Advice! To make the shells come away from the eggs easily, pour cold water over them after boiling.
- Place green peas on top of the fish and then eggs.
- Fill the dish with sauce.
- Spread the mashed potatoes evenly over it.
- Preheat the oven to 200°.
- We send the casserole preparation into it. Bake for half an hour. The dish should be covered with a beautiful golden brown crust. Ready!
They take a large ridge so that the ratio of cut fish fillets to potatoes is approximately the same.
The salmon backbone is washed and placed in boiling salted water.
After 4-5 minutes, as soon as the fish flesh has lightened, the ridge is removed from the pan and placed on a plate.
The deep ceramic mold is greased with sunflower oil.
The bottom of the mold is lined with onion slices. Onion rings are sprinkled with dry ground seasoning. The presence of onions at the bottom of the pan guarantees that the casserole can be removed without breaking or disturbing the layers.
If you want to cook a similar dish without potatoes, pay attention to the recipe for mentai casserole in the oven or fish casserole in a slow cooker.
The potatoes are boiled until half cooked so that the casserole does not have to sit in the oven for a long time. If you have leftover boiled potatoes from yesterday, they are fine. Boil the potatoes whole or in their skins, and cut them into slices just before putting them in the mold.
It is understood that the potatoes were boiled in salted water, so the slices do not need to be salted additionally. Potato slices are sprinkled with spices.
Egg filling is the link that will unite the fish with other ingredients. Break two large eggs and place them in a deep bowl.
Grate or cut the cheese into cubes and mix it with eggs. In this case, homemade cheese with chia seeds is used. This useful additive is also an excellent element for decorating casseroles. You can simply throw half a teaspoon of these seeds into the egg wash.
Place sour cream of any fat content in a bowl. Add a pinch of salt.
Shake the filling with a whisk until it is more or less homogeneous; the pieces of cheese do not need to be reduced to a paste-like structure.
Lightly boiled and cooled, the flesh of the red fish slides off the backbone perfectly, it is crushed and placed on top of the potatoes.
Pour the casserole with fish and potatoes - egg dressing. The form is placed in the oven, preheated to 180-200 degrees. How long to bake fish and potatoes in the oven depends on the potatoes. If the potatoes were already completely ready for use, the casserole simmers in the oven for only 20 minutes until a sour cream and cheese crust forms on its surface.
When half-baked potatoes are sent to the oven, the casserole is kept for 40-60 minutes, covering it with foil on top after the top crust appears golden brown.
Warm fish casserole is cut into squares, sprinkled with herbs, and served with any vegetables.
