Fish casserole with potatoes in the oven. Fish and potato casserole in the oven: prepare a dish with vegetables and cheese Potato and fish casserole

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

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.

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-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.

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 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.
Bake at 180°C for 30 minutes.

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;
salt, pepper - to taste.

Preparation

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 is different 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.

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

Prepare mashed potatoes.
Finely chop the onion.
Combine eggs, milk, salt and pepper.
Coarsely grate the cheese.
Place mashed potatoes and onions on a greased baking dish. 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 and put in a minimum of effort, a slow cooker will help. Try an easy fish and potato casserole recipe that the whole family 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 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.

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.

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

Step 1: prepare the potatoes.

Wash the potatoes with a brush under running water. Place in a saucepan, add water and cook for 30-40 minutes until tender. When the jacket potatoes are ready, drain the water and let them cool. Peel the cooled potatoes and cut them into 0.5 centimeter slices. Grease a 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 and set to boil. When the water boils, add salt and place the leeks, previously cut into rings, into the water. Blanch the onion in boiling water for 2 minutes and place in a sieve to drain the water. Arrange the leek rings in a layer on top of the potatoes. Salt, pepper and sprinkle with sage. We cut the tomatoes into thin rings of about 0.5 centimeters, and also cut the head of fennel into cubes 0.5x0.5 centimeters. Place the tomatoes and fennel in layers, not forgetting to add salt and pepper.

Step 3: cut the fish.

Rinse the fish fillet with cold water and place on a paper towel to dry. Cut the fish into 2-3 centimeter pieces and place them on top of the vegetables in dense rows.

Step 4: pour the casserole.

Peel the garlic and press it through a garlic press, mix with cream and sour cream, add salt and pepper to taste, mix. Pour the resulting mixture over our casserole on top of the fish layer.

Step 5: bake in the oven.

Turn on the oven and preheat it to 180 degrees. Place the casserole dish in the oven for 15 minutes. Meanwhile, take a fine grater and grate the Parmesan. Finely chop the greens, you can take parsley, basil and dill. When the required time has passed, remove the pan from the oven and sprinkle the casserole with grated cheese and herbs. Send to bake for another 15 minutes.

Step 6: serve.

Cut the finished casserole into portions directly in the pan. Carefully transfer to plates with a spatula and serve until cool. Bon appetit!

Saltwater fish work well for fish and potato casserole. The ideal option is to take fillet of sole or cod.

You can experiment with seasonings to suit your taste; rosemary, ground nutmeg, black pepper, and thyme go well with fish.

Casseroles using potatoes are quite high in calories; 100 grams of the dish contains 180-300 calories, depending on the other ingredients, so one average serving requires 200-300 grams of casserole.

Some people probably still remember how in Soviet times, canteens served exclusively fish dishes once a week. Such days were called accordingly - “fish days”. The recipes according to which the dishes were prepared could not be called particularly refined, however, it was not for nothing that visitors were asked to give up meat at least once every seven days. The fact is that fish is an excellent dietary product, a source of many useful substances, including phosphorus, which is so necessary for our body. Back then, the menu in canteens included mostly fried and steamed fish. Today we can pamper our taste buds with more interesting dishes. Fortunately, today's fish recipes are very sophisticated.

But we decided not to be too picky, but to tell you how to prepare a simple but very healthy dish, which, we hope, after reading our article, will become an indispensable component of your family’s menu. This is a casserole with potatoes and fish. Cooked in the oven, it is incredibly tasty. In addition, what is most important, this dish is satisfying, and our modern, constantly busy housewife will not spend much time on it.

So, casserole with potatoes and fish. By the way, whether you cook it in an oven or a slow cooker is up to you, because the recipes we offer are perfect for a miracle stove.

A small retreat

As a rule, when a dish such as a casserole with potatoes and fish is prepared in the oven, sea fish is usually used. It is known to have fewer bones, which is a plus. The variety doesn't really matter. Who likes what. As for potatoes, ideally, of course, it is best to take young tubers. But this condition is optional. In addition, remember that the classic recipe can always be slightly adjusted. According to your own taste, so to speak. And lastly, a casserole with potatoes and fish in the oven cooks quite quickly, so keep this in mind and do not miss the end of the process.

Classic version

This will be the simplest pollock casserole. To prepare it, you will need to stock up on five hundred grams of fish (you definitely need fillet), three or four large potatoes, one hundred grams of hard cheese, mayonnaise and sour cream (100 g each), and one large onion.

The cooking process itself is simple. Potatoes should be cut into circles, the rest of the ingredients should be cut arbitrarily. Salt and pepper. Then place all the products in layers in a mold that has been greased in advance. Moreover, there should be potatoes below and above. Then fill the future casserole with a mixture of sour cream and mayonnaise and put it in the oven for half an hour. The temperature is one hundred and eighty degrees. After time, sprinkle the casserole with cheese and leave in the oven for another ten minutes.

Complicated option

Now let's try to modify the recipe a little. We will take the same amount of fish, potatoes and onions as in the previous version, but we will add more champignons, three hundred grams will be enough. We will also need another egg, a few cloves of garlic, a couple of tablespoons of flour and dill.

Cooking

We cut the fish again randomly, but in large pieces, but the potatoes will need to be grated (only on a coarse grater). Fry the mushrooms along with the chopped onions. Then we build the casserole. Place grated potatoes on the bottom, then fish, then mushrooms and onions. Sprinkle with dill. And then fill it with a mixture of eggs, flour and garlic. Well, we don’t need to remind you that we pepper and salt the food. Any housewife knows this without us. All. The casserole goes into the oven for the same time and at the same temperature as the first, classic one, so to speak.

Casserole with pike perch and potatoes

While talking about it, we cannot fail to mention pike perch, which is perfectly suited for this dish. And if it is fresh and not frozen, then the taste of the food will be simply excellent. So, we take pike perch fillet, onions and potatoes again in the same quantities. We also need three juicy tomatoes. Plus cheese, one hundred and fifty grams, a packet of sour cream and two tablespoons (tablespoons) of soy sauce.

How to cook? Yes, very simple. Again we line the bottom of the mold with potatoes cut into circles, place tomatoes + onions on it, then large pieces of fish. The only caveat is that the pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top and pour plenty of sour cream. All. It's time to put the casserole in the oven. For an hour, at the same temperature - one hundred and eighty degrees.

Children's version

Fish should definitely be present in a child's diet. But you cannot offer a child a dish prepared using soy sauce, pepper or any other purely adult ingredients. But there is also a fish casserole option for them.

To prepare it, you need to mash half a kilogram of potatoes. Place half of it in a greased form, put grated carrots on top, then fish. Then cover everything with the remaining puree. Make a sauce from two eggs and a glass of sour cream. Pour over the casserole. Cook for half an hour.