Fish casserole with potatoes in the oven. Casserole with fish in the oven

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.

Irina Kamshilina

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

Content

A product with great benefits and vitamin composition is fish, which everyone should eat. To diversify the diet of adults and children, 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 are soft. A delicious meal is guaranteed!

How to cook fish casserole

If children do not like clean fish (fried, stewed or boiled), then preparing fish casserole will come to the aid of mothers and housewives. Those on a diet will also like this dish, because it is low in calories, has medicinal properties, has a vitamin and mineral composition, and is easy to digest. To enrich the dish, vegetables, cereals, potatoes or mushrooms are added to the fish. You can use any fish: river, sea, fatty or dry. If you use frozen meat, defrost it until tender before cooking.

How to cook fish casserole: first you need to prepare the ingredients. It is better to use fish fillets or canned fish so as not to clean the product from unnecessary parts. The meat is cut into small pieces, and other products are chopped similarly: vegetables, mushrooms, potatoes. The cheese is finely grated, a filling of dairy products and spices are prepared. All that remains is to place these components in a high-temperature-resistant form and cook them baked in the oven or steamed in a slow cooker.

In the oven

A common cooking option is fish casserole in the oven. For it, products are cut into small oblong pieces and placed in 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, coated with oil, sprinkled with vegetables or rice, cheese, and simmered for about half an hour at 180 degrees. When serving, you can add lemon and dill to the dish.

In a slow cooker

Fish casserole in a slow cooker is considered the easiest to make, resulting in a soft, delicate consistency. Using the device will allow you to prepare Dukan meals so that those who are losing weight can eat deliciously and without putting on extra pounds. In a multicooker, you can prepare a casserole from fish cut into pieces or twisted through a meat grinder. All prepared products are placed in a bowl, flavored with vegetables and spices, and stewed using the “Baking” or “Steaming” program for 40-50 minutes.

Fish casserole recipe

How to cook fish casserole is useful for every cook to know. A recipe for casserole with fish will help with this, which will explain step by step all the stages, from preparing the products to serving. Delicious dishes are easy to make - you can start with simple technologies like using minced meat with vegetables or mushrooms, gradually increasing complexity using fillings and sauces. A homemade recipe for fish casserole with potatoes or rice will become a specialty for many chefs and will surprise gathered guests and friends.

With potatoes in the oven

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 157 kcal.
Purpose: for lunch.
Kitchen: author's.

Potato casserole with fish, made in the oven, is a popular recipe. Many housewives prepare it to please family members with a delicious, hearty dish. The fish pairs wonderfully with the potatoes, creating a nice 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 slices on the oiled bottom of the pan, and on top – pieces of fish and onion half rings.
Add salt and 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 and cook for a couple more minutes until the crust is browned.
Serve with pasta and cream and garlic gravy.

From minced fish

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 129 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Casserole with minced fish is considered a classic dish that is served in many children's institutions. This recipe will help you make a fragrant dish, seasoned with a generous portion of onions. The dish can be served warm as a light dinner for an adult or child, or used cold as a quick snack during a lunch break or school break. In both versions the casserole is very tasty.

Ingredients:

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

Cooking method:

Cook the rice until half cooked, combine with cheese shavings.
Cut the onion into cubes, fry until golden, mix with minced meat, add salt and pepper.
Place half the rice and fish filling in a baking dish and cover with cereal. Sprinkle the surface with cheese and pour 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.
Number of servings: 3 persons.
Calorie content of the dish: 122 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

A delicious fish casserole like in kindergarten is made by mixing fish fillets with milk sauce and baking in the oven. This delicacy has a rich composition, contains a lot of healthy protein, fluorine and iodine, therefore it is indispensable for the child’s body. Adults may also like the treat from kindergarten; it is easily and quickly digested and does not contain many calories - an excellent option for those losing weight.

Ingredients:

fish fillet – 0.3 kg;
milk – half a glass;
flour – 20 g;
eggs – 1 pc.;
butter – 10 g;
breadcrumbs – 30 g.

Cooking method:

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

With cheese

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 186 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Fish casserole with cheese and bacon will be a bright dinner for a large family, distinguished by a pleasant rich aroma and special taste. The cooking recipe involves the use of dry white wine to add special sophistication to the dish, but you can 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;
breadcrumbs – 100 g;
dill – 40 g;
butter – 20 g.

Cooking method:

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

With rice

Cooking time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 158 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Fish casserole with rice has a pleasant, delicate taste from a simple fried fillet with boiled cereal. The recipe will help cooks step by step to make an appetizing dish easily, without the need to use specific skills. Fish and rice casserole is aromatic, satisfying and perfectly satisfies hunger. The best option for lunch or dinner.

Ingredients:

fish fillet – half a kilo;
rice – 0.3 kg;
cheese – 150 g;
lemon – half 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 mixture with rice.
Cut the fish fillet into pieces, squeeze lemon juice on it, sprinkle with salt and pepper.
Place half of the cheese-rice mixture, all the fish on the bottom of the baking dish, and cover with the first mixture. Pour cream, sprinkle with remaining cheese shavings.
Bake for 40 minutes at 180°C.
Garnish with chopped herbs, cut into portions, serve with spicy dressing.

With vegetables

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 159 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Fish casserole with vegetables in the oven has a pleasant light taste and attractive aroma. To make it, it is better to take fillet of pollock or pike perch, it will turn out more appetizing. Potatoes and carrots are used as additions; if desired, it is possible to add onions, red bell peppers or Brussels sprouts. The egg filling 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:

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

From fish fillet

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 145 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Pollock fillet casserole can be called one of the most affordable for all housewives, because this fish is inexpensive, but the taste is in no way inferior to expensive types. The following recipe with photos will tell you how to prepare an appetizing dish. The result is a low-fat, tender delicacy that harmonizes perfectly with potato additives and a sour cream-egg base 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.
Chop the onion coarsely, sauté until transparent, mix with chopped parsley.
Coarsely grate the carrots and fry them if desired.
Cut pollock into strips and add salt.
Beat eggs with a fork with sour cream and spices.
Place some of the potatoes, carrots, fish, fried onions and herbs into the mold, pour in the egg mixture.
Bake for 30 minutes at 180 degrees. Serve with pickled mushrooms and pickles.

With canned fish

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 168 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Canned fish casserole will be a quick and easy dinner for numerous family members. You can use any type of fish to cook it: mackerel, tuna or sardines, the main thing is that the base is oil and 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 eggs, fresh herbs and mushrooms.

Ingredients:

potatoes – 5 pcs.;
onion – 1 pc.;
canned fish - jar;
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 translucent, stirring occasionally.
Drain the oil from the canned food, soften the contents with a fork, mix with fried onions and coarsely grated eggs.
Soften the boiled potatoes with a masher, pour in warm milk, stir until pureed, beat in a raw egg.
Grease the bottom of the baking dish with oil, transfer half of the mashed potatoes, all of the fish, cover with the second part of the potato mixture. Sprinkle with grated cheese.
Bake for 20 minutes at 200 degrees.

With cabbage

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Fish casserole with cauliflower works best when you use white meat - tilapia, hake or cod. So the delicacy will be distinguished by a pleasant combination of colors of fish fillet and green cabbage. The dish gets its unusual notes of taste and smell from its original filling with butter, Dijon mustard and grated cheese with sour cream. It’s quick to prepare, and the result will please 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;
breadcrumbs – 50 g;
sunflower oil – 45 ml;
Dijon mustard – 35 ml.

Cooking method:

Wash the cauliflower, divide into inflorescences, pour in salted boiling water, and boil for 15 minutes. Puree with a blender and fry for four minutes.
Add some butter, sour cream, mustard, and salt.
Separately, fry the pieces of fish fillet, after two minutes add the chopped onion, cook for four minutes. Mash the fish with a fork, add salt, season with mustard, and heat through.
Place fish, cabbage puree in an oiled baking dish, sprinkle with breadcrumbs and grated cheese. Sprinkle with oil, bake for 20 minutes at 180 degrees. Serve with parsley or basil.

With puree

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 184 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Fish casserole with mashed potatoes will help out the housewife if there is little time left for cooking, and you want to surprise your family with a delicious, hearty dish. The easiest way to make it is to use minced fish, which harmonizes perfectly with fried carrots and spicy onions, poured with sour cream and flour sauce with herbs. Grated cheese adds flavor and aroma to the delicacy.

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;
breadcrumbs – 60 g;
cheese – 55 g.

Cooking method:

Boil potatoes in salted water, add milk and puree.
Chop the onion, grate the carrots, fry until golden, add the minced meat, cook for five minutes, stirring occasionally.
Season with chopped herbs, flour, sour cream.
Place the fish, puree, and sprinkle with breadcrumbs and finely grated cheese into an oiled baking dish. If desired, you can beat an egg on top.
Bake for 30 minutes at 180 degrees. Serve with chopped dill.

How to make fish casserole - cooking secrets

Fish casserole will be tasty and healthy if you follow the rules and secrets that experienced chefs reveal to beginners in the world of cooking:

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

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Fish casserole: recipes

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 fish and vegetable casserole 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 easily come away from the eggs, fill them with cold water 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!

There is no need to look for any exotic recipes; a 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; the products can always be purchased at any store. The main thing is to be in a good mood and then the potato and fish dish will be ready!

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

To prepare a delicious seafood dish, you need to choose the right fresh fish. Housewives who want to make fish casserole will benefit from some useful tips:

Inspect the carcass. When you press on the side with your finger, the dimple should quickly disappear.
Meat. It should not contain flakes.
Gills. This part of the fish carcass should be red and clean. White or gray coating indicates a poor quality product.
Ice. If you purchase frozen seafood, you should pay attention to the ice. If it is transparent or slightly whitish, the fish has not been stored for long and is 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 the oven on 180 degrees so that it has time to heat up.

If frozen fish is used for potato casserole, it must first be thawed at room temperature.

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

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

1. Fish fillet must be thawed, washed, dried with a paper towel and cut into small pieces.

Culinary advice

It is important! When purchasing freshly frozen fillets, pay attention to its appearance. The surface must be smooth, without breaks, stains or damage. This indicates that the fish has not been frozen several times and is of high quality.

2. Peel the onion, rinse, cut into half rings and place in a bowl.

3. Place peeled, washed and thinly sliced potatoes on top of it. Add oil and spices, stir.

4. Place vegetables in a baking dish and level.

5. Place the fish evenly on top, add salt and a little pepper.

6. Mix mayonnaise with eggs and mix well.

7. Pour the resulting mixture over the fish and vegetables.

8. Place in an oven preheated to 180 degrees and bake for about an hour.

9. When the casserole with fish and potatoes is ready, you can leave it in the oven for another 5-7 minutes, and sprinkle with herbs when serving.

A tasty and aromatic dish is ready. By the way, if you replace mayonnaise with natural yogurt or sour cream, it is quite suitable for a diet menu.
Bon appetit!