You should not look for any 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 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 more useful, it can even feed children.

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

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

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

Ingredients

Servings: - +

• sea ​​fish (fresh or frozen)800 g
• potato 800 g
• carrot 2 pcs
• chicken eggs 7 pcs
• fresh milk 200 ml
• salt, spices, 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 180 degrees so that it has time to heat up.

If frozen fish is used for potato casseroles, then it is pre-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, it must be removed, otherwise, after cooking in the oven, the fish casserole will taste bitter.

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

For the dish, take fish fillets without skin and bones. Most commonly used are cod, mackerel, pollock, trout or salmon. Original casseroles are obtained from small fish, which are freed from heads and spines. A quick treat is made from canned fish.

The five fastest fish casserole recipes:

The composition of casseroles includes raw or boiled potatoes, squash puree, boiled rice. Onions, carrots, bell peppers are added to the dish. Pour the products with creamy or tomato sauce, mix them with mustard and yogurt. Spices for fish, ground pepper, nutmeg, lemon peel or juice give a pleasant taste to the treat. Before baking, fill the food with beaten eggs or sprinkle with grated cheese.

How to make fish casserole

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

The five lowest calorie fish casserole recipes:

1. The fish fillets are removed from the bones and skin and then cut into small pieces. The blanks are sprinkled with salt and spices, sprinkled with lemon juice. If desired, raw fillets can be chopped with a blender.
2. The potatoes are cut into thin rings or mashed from them.
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 a multicooker dish or bowl, and boiled potatoes are laid out on top.
6. The sauce can be made from milk, flour and herbs fried in a dry pan. For pouring, mix raw eggs and cream.
7. Diet casserole is prepared without potatoes and cereals. It includes fish, tomatoes, green beans, bell peppers, and zucchini. The products are poured with whipped whites, decorated with chopped herbs.
8. Original additives give the casserole an unusual taste. For example, canned corn, pieces of bacon, crab sticks, sausage cheese.
9. In the oven, the dish is baked for 20-30 minutes at a temperature of 180 ° C. In a slow cooker, the casserole is cooked in the "Baking" or "Casserole" mode for 45-50 minutes.

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

Fish casseroles go well with mayonnaise and sour cream sauces.

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

Culinary advice

It is important! When purchasing fresh frozen fillets, pay attention to its appearance. The surface must be level, free from cracks, stains and damage. This indicates that the fish has not been frozen several times and is of good quality.

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


3. On top of it you need to lay out peeled, washed and cut into thin slices potatoes. Add oil and spices, stir.


4. Put the vegetables in a baking dish, flatten.


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


6. Mix mayonnaise with eggs and mix well.


7. Pour the resulting mixture of fish and vegetables.


8. Put 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 for another 5-7 minutes to stand in the oven, 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 dietary menu.
Bon Appetit!

Hearty, extraordinary, aromatic fish and potato casserole. A simple dish from the series "I put everything in one bowl and it prepares itself".

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, even pollock, even salmon. I used the pangasius fillet, which we usually sell as sole fillet. It is fatty and is perfect 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. Peel the potatoes and onions.

Grease the baking dish with oil. You can use a deep, large skillet. Only, of course, without plastic and other flammable handles.

Cut the potatoes into slices. Better thinner, it tastes better. We spread the slices overlapping in one layer. Put the fish fillets cut into pieces on top.

Sprinkle with chopped onion half rings. Salt.

We do the second layer in the same way. Do not forget to add salt. And cover it with potato slices.

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

We put in the oven for about 30 minutes at a temperature of 180 degrees. These are indicative parameters. The time and temperature depends a lot on the oven. Some heat "hard", others "soft", although you set the temperature alone. So look at the browning and readiness of the 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

Take out the baking sheet, sprinkle with grated cheese.

And put it back into the oven for a few minutes, until browning.

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 right away, 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 is not too fried.

A large ridge is taken so that the ratio of cut fish fillets and potatoes is approximately the same.

The salmon ridge is washed and dipped in boiling salted water.

After 4-5 minutes, as soon as the fish pulp brightens, the ridge is removed from the pan and put on a plate.

A deep ceramic mold is greased with sunflower oil.

The bottom of the mold is lined with onion slices. Sprinkle the onion rings with dry ground seasoning. The presence of onions at the bottom of the mold is a guarantee that the casserole can be removed without breaking or breaking the layers.

If you want to cook a similar dish without potatoes, pay attention to the recipe for a mint casserole in the oven or a fish casserole in a slow cooker.

Boil the potatoes until half cooked so that the casserole does not have to sit in the oven for a long time. If you have yesterday's boiled potatoes, it should be fine. Potatoes are boiled whole or in their skins, and cut into slices, just before being sent to the mold.

It is understood that the potatoes were cooked in salted water, so the slices do not need to be salted additionally. Sprinkle the potato slices with spices.

The egg filling is the glue that will unite the fish with the rest of the ingredients. Break two large eggs, put them in a deep bowl.

Grate or dice cheese, 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 toss half a teaspoon of these seeds into the egg filling.

Sour cream of any fat content is put in a bowl. Add a pinch of salt.

Shake the filling with a whisk until a more or less homogeneous state, the pieces of cheese do not need to lead to a pasty structure.

The slightly boiled and cooled flesh of red fish slides perfectly off the ridge, it is crushed and spread on top of the potatoes.

Pour the casserole with fish and potatoes - egg dressing. The form is placed in an oven preheated to 180-200 degrees. How much fish and potatoes to bake in the oven depends on the potatoes. If the potatoes were already completely ready for use, the casserole is simmering in the oven for only 20 minutes until a sour cream cheese crust forms on its surface.

When half-baked potatoes are sent to the oven, the casserole is kept for 40-60 minutes, covered with foil on top after the top golden brown appears.

Warm fish casserole is cut into squares, sprinkled with herbs, served with any vegetables.