Fish casserole is an excellent independent dish that does not require a side dish and can be served at any table. Caring mothers especially successfully use this idea of using fish, trying to regularly introduce into their children’s diet a product that is not always in demand by them, but without a doubt a necessary one.
Fish casserole in the oven
Fish casserole is often prepared by thermal oven treatment from combined components according to a specific recipe. In addition to the main product, the meal may include various vegetables, cereals, other side dishes, which are a kind of harmoniously selected connecting link.
Fish casserole with potatoes
One of the most popular variations among this kind of composition is fish and potato casserole in the oven. Before preparing the dish, the potatoes must be peeled and boiled almost until cooked, otherwise there is a high risk that the slices will remain raw and not baked when the fish is completely ready.
Ingredients:
- fillet of pollock, hake, sole – 500 g;
- potatoes – 800 g;
- onion – 200 g;
- tomatoes – 250 g;
- cheese – 150 g;
- homemade mayonnaise or sour cream – 100 g;
- Italian herbs – 2-3 pinches;
- salt, pepper, dill.
Preparation
- The fillet is chopped into medium-sized slices, salted, flavored with herbs and left for a short time.
- Chop the onions and saute the slices in oil, cut the tomatoes into rings.
- Prepare the potatoes by peeling the tubers, cutting them into circles and boiling them in salted water.
- Place slices of pollock or hake, onions and potatoes in layers in a mold.
- Cover the dish with mayonnaise, place tomatoes and cheese shavings on top and bake the composition for 30-40 minutes at 200 degrees.
Fish casserole with rice
Fish casserole with rice is hearty, nutritious and healthy. Groats the best way emphasizes the taste characteristics of the tender fillet of any fish, also in amazing harmony with spices and additional vegetable components.
Ingredients:
- fish fillet – 500 g;
- rice – 300 g;
- green beans – 300 g;
- eggs – 2 pcs.;
- lemon juice – 60 ml;
- butter – 30 g;
- cheese – 200 g;
- salt, pepper mixture, dried oregano.
Preparation
- Prepared fish is cut, salted, peppered, seasoned lemon juice, oregano and leave for an hour.
- Brown the soaked pieces in an oiled frying pan, add beans and fry over high heat for several minutes.
- The rice is rinsed, boiled, cooled, mixed with eggs and half the cheese shavings and placed in a mold.
- Spread the mixture of fish and beans on top, sprinkle with the remaining cheese and cook the fish casserole for twenty minutes at 200 degrees.
Fish casserole with vegetables
The most dietary and healthy casserole made from fish fillets and vegetables. If you need to make the dish more filling, potatoes are included in its composition. A lighter dish would be with zucchini, cauliflower or broccoli, and a piquant one with the addition of bell pepper and stem celery.
Ingredients:
- fish fillet – 500 g;
- zucchini – 300 g;
- cauliflower– 300 g;
- shallots – 7 pcs.;
- celery stalks – 3 pcs.;
- bell peppers – 2 pcs.;
- lemon juice, olive oil, salt, pepper.
Preparation
- Zucchini, peppers, onions and celery are chopped into small cubes, cabbage is disassembled into inflorescences.
- Add some salt to the vegetable mass, pepper, place in a mold and place in the oven for 15 minutes.
- Remove the food, place the fish fillet on top, salt and pepper it first and sprinkle it with juice, and return it to the device.
- In 25 minutes, the casserole of fish and cauliflower with zucchini will be ready.
Red fish casserole
From the following recipe you will learn how to cook fish casserole in the oven from red fish. This delicious dish will decorate your usual everyday menu or become an excellent
Ingredients:
- red fish – 500 g;
- potatoes – 800 g;
- onions – 200 g;
- eggs – 2 pcs.;
- cheese – 120 g;
- milk – 250 ml;
- butter – 100 g;
- dried basil – 2-3 pinches;
- salt, pepper, bay, herbs.
Preparation
- The potatoes are peeled, cut into circles and boiled in salted water with bay leaves for 5 minutes.
- Sauté sliced onions in an oiled frying pan until transparent.
- Beat the eggs a little, add salt, pepper, basil, and combine the mixture with milk and grated cheese.
- Place half of the potato slices in a greased container, top with red fish fillets, onions and again potatoes.
- Cover the surface of the fish casserole with filling, lay out pieces of butter and bake the food for half an hour at a temperature of 185 degrees.
Canned fish casserole
The fish casserole, the recipe for which is outlined below, is made from canned food and boiled pasta in a matter of minutes, but it turns out aromatic and incredibly tasty. A dish from the category “on a quick fix"will come to the rescue when you need to figure out a quick, original dinner or lunch.
Ingredients:
- canned tuna – 1 can;
- pasta – 250 g;
- petiole celery – 2 pcs.;
- onion – 100 g;
- cottage cheese – 200 g;
- sour cream – 100 g;
- eggs – 2 pcs.;
- breadcrumbs – 120 g;
- butter – 50 g;
- seasonings, salt, herbs.
Preparation
- Boil the pasta and let it drain.
- Mash the tuna with a fork, mix with cooled pasta, cottage cheese, eggs, sour cream, chopped onion and celery, seasoning the mixture to taste.
- Place the base of the dish in an oiled container, sprinkle with breadcrumbs and frozen butter shavings.
- After 40 minutes of cooking at 185 degrees, the fish casserole will be ready.
Minced fish casserole
Don't know how to make minced fish casserole? The following recommendations will help you cope with the task and prepare a healthy, appetizing and aromatic dish. As a filler in in this case White bread will be taken, but if desired, it can be replaced with boiled rice or.
Ingredients:
- minced pollock, hake, cod – 1 kg;
- slices white bread- 5 pieces.;
- onion and egg - 1 pc.;
- milk – 100 ml;
- homemade sour cream – 120 g;
- breadcrumbs – 100 g;
- butter – 50 g;
- seasonings
Preparation
- Bread slices, pour milk and leave for ten minutes.
- The minced meat is mixed with soaked, mashed bread, chopped onion, adding an egg and seasoning the mixture to taste.
- Place the base of the dish in an oiled bowl or on foil on a baking sheet, giving it a neat shape.
- Lubricate the surface with sour cream, sprinkle with breadcrumbs and butter shavings.
- This casserole of minced fish is prepared in the oven, heated to 185 degrees for forty minutes.
Fish casserole in a slow cooker
The food produced by the kitchen gadget turns out excellent. Next, you will learn how to make a fish casserole using a slow cooker.
It has long been known that fish is a healthy product, so all nutritionists unanimously urge everyone to include it in their diet at least once a week.
My family loves fish dishes, so I always try to cook something tasty, such as a casserole. I often buy pollock and the casseroles made from it turn out wonderful.
Try making this casserole - my child loves it very much.
You need to take 200 g of pollock fillet, lightly boil it (for the fish to be tender, it needs to be put in cold water), cool and divide into two parts. Place one part in a greased form, pour over half a portion of thick milk sauce, which I mix with a beaten egg, place the second part of the fish on top and pour the remaining sauce over it. Sprinkle the top of the casserole with crackers and bake in the oven at 170 degrees for 20 -25 minutes. 5 minutes before the end, sprinkle with grated cheese.
I prepare milk sauce like this: 1 tsp. I dry the flour in a dry frying pan without fat so that its color does not change and let it cool. 1/2 tsp. drain Mix the butter with the cooled flour until smooth. I begin to boil 1/2 cup of milk, adding a mixture of butter and flour into it in small pieces, stirring continuously. When the mixture thickens, add 1/2 teaspoon to it. sugar, salt to taste, stir, boil again and remove from heat.
Fish for casserole can be steamed rather than boiled in water, and then it will taste better than boiled fish and retain more nutrients.
I’ve cooked casseroles before without boiling the fish and I didn’t like it, because the fillet in the casserole still turned out a bit tough, but the boiled fillet was soft and tender.
And this casserole is going really well with us! Foil is placed on the bottom of the mold. 1 tomato is cut into slices and placed on top of the foil. Next, take 150 g of steamed pollock, salt it and sprinkle with lemon juice. The onions are peeled, finely chopped, stewed in vegetable oil and laid out on the fish in an even layer. In a separate bowl, 4 chopped champignons are fried and placed on a layer of onion. Everything is sprinkled with grated cheese. The foil is wrapped and the mold with it is placed in the oven, preheated to 170 degrees for 20-25 minutes. These casseroles can be prepared separately for each person, or you can make one large one.
For variety, try making this pollock casserole:
Divide the pollock fillet into portions, lightly simmer in a small amount of water, place in a greased form, sprinkle with finely chopped and sautéed onions, add slices of boiled potatoes, pour in white milk sauce with spices for fish and a beaten egg, sprinkle with crackers, grated cheese and bake in the oven. Sprinkle the finished casserole with a golden brown crust with finely chopped parsley.
You can also bake pollock fillet with pasta (lightly boiled), vegetables (boiled, stewed), topped with a variety of sauces, maybe tomato sauce, mayonnaise sauce, finally personally invented, in any case the casseroles will turn out tasty, appetizing and will delight you and your family members .
I wish you good luck!
To prepare a casserole with mines, we need: pollock fillet 500 gr. , potatoes 5-6 pcs. , tomatoes 2 pcs. , bow 1 pc. , cheese 150g. ,greens cream 200ml.
Peel the potatoes and cut into thin slices. Cut onions and tomatoes into rings. Cut the fillet into portions, and grate the cheese on a coarse grater or cut it into thin slices. Mix the cream with salt, pepper and fish spices. Place a layer of potatoes, onions, and then fish in a baking dish and add a little salt
Sprinkle chopped herbs on top and pour a little cream on top. Then lay out the tomatoes and pour a little cream again.
Place the cheese as the last layer and pour the remaining cream around the edges. Preheat the oven until
200 - 220C and bake for about 30-35 minutes.
First you need to defrost the fillet, preferably in a colander, so that excess liquid flowed down. While the fish is defrosting, you can pickle the onion: cut it into rings or half rings, lightly salt it, add vinegar or lemon juice.
Cut the thawed fillet into pieces, place in a baking dish, pre-greased with oil. Since pollock is a rather dry fish, you can lightly water the spread fillet vegetable oil. Salt, you can add your favorite spices: ground pepper red (black, white, whatever you like), rosemary goes well with fish, you can use ground coriander, dried dill - whatever you want. Lightly squeeze the onion and place it on the fish. Spread mayonnaise or sour cream on top. If you use sour cream, you can’t add a little mustard - it will be tastier. And the final chord - evenly distribute grated cheese on a coarse grater over everything, any cheese will do, including melted cheese. Place in a preheated oven, bake at a temperature of 180-200 degrees. 30-40 minutes.
If you want to bake the fish immediately with a side dish, then put the potatoes, previously boiled until half cooked and cut into slices, into the pan as the bottom layer.
Bon appetit!
Hello everyone and good day. Today we have fish casserole for lunch. More specifically - . With vegetables. That is, it is both fish and a side dish in one dish. I tried it and I liked it - for daily intake food is quite easy to prepare, tasty and healthy dish, without excess fat.
Fish casserole according to this recipe is prepared in the oven for a relatively short time - about 40 minutes. There is no need to pre-boil, fry or stir anything. From the specified amount of products you get about 3-4 servings of fish casserole - depending on how you are used to eating. I hope this simple fish dish will replenish your collection of quite pleasant, simple recipes for healthy image life.
To create a fish casserole, we will need:
- 350-500 g fillet of any fish (in my example today it is)
- 6-7 medium potatoes
- 2-3 medium carrots
- 2 onions
- 200-250 ml milk or sour cream
- 1 egg
- 150 g ordinary cheese
- Dried basil (I used green)
- Salt, pepper at your discretion
- A piece of butter for greasing the pan
Fish casserole, recipe:
- Grease the baking dish with a piece of butter (you can use vegetable oil, but butter gives a special subtle aroma to the casserole)
- Peel the potatoes and grate them on a coarse grater, place them in an even layer on the bottom of the pan.
- Place fish fillets cut into pieces of arbitrary size and shape on top of the potatoes, sprinkle basil on top and, if desired, salt and pepper.
- Grate the carrots and cut the onion into quarter rings. Smooth all this over the fish fillet.
- Lightly beat the egg with a fork, mix with milk and grated cheese. Spread the filling evenly over the surface of the vegetables.
- Cover the pan with a piece of baking sleeve and cook in an oven preheated to 200 degrees for approximately 40 minutes. It is very convenient to judge readiness by carrots - they are the most “refractory”.
Fish casserole does not take long to prepare - all the preliminary work of peeling vegetables and grating takes a maximum of 15 minutes; the casserole also spends relatively little time in the oven. This is a hassle-free second course. And for the first one you can cook or - it’s also completely uncomplicated and healthy.
Many people remember the taste of fish casserole from childhood. Both adults and children love her. You can use almost any fish to prepare this dish. In casseroles, it is used in the form of minced meat or small pieces. A fish casserole is prepared with rice, pasta, mushrooms, and vegetables - potatoes, zucchini, cabbage. I suggest making a casserole of rice and minced fish. Before baking, the top of the dish can be sprinkled not only with breadcrumbs, but also with grated cheese. In any case, you get a fragrant golden brown crust.
To prepare minced fish casserole in the oven you will need the following ingredients.
Boil the rice in salted water until tender and let it cool.
I peel the onions, wash them and cut them into cubes.
In a frying pan with butter, cook the onion until soft.
I add slightly cooled onions, salt and ground black pepper to taste to the minced fish.
Mix the minced meat thoroughly.
Add an egg to the cooled rice.
I stir the rice mixture.
I grease the mold butter, sprinkle with breadcrumbs (use 1 tablespoon). I use a ceramic mold measuring 22*16 cm.
Spread half of the rice mixture in an even layer.
Then I put the minced fish into the mold and press it down a little.
I spread the remaining rice over the minced meat.
I'm preparing the filling. In a bowl, combine the milk, the remaining eggs, and add a little salt.
Using a fork, beat the filling.
Pour the milk-egg mixture over the casserole.
I sprinkle the dish with breadcrumbs.
I bake minced fish casserole in an oven preheated to 190 degrees until golden brown crust. I usually bake the dish for about 50-60 minutes.
I decorate the finished dish with herbs.
A hearty and tasty minced fish casserole is ready!
I cut the casserole into portions and serve.
Enjoy your meal!
A lot has been said about the benefits of seafood. That is why fish casserole in the oven turns out not only tasty and tender, but also very healthy. This dish is rich in vitamins and minerals. It is suitable for children and dietary nutrition. Fish casserole should become a favorite dish not only for adults, but also for children. From fairly simple and affordable products, you can often prepare a high-quality and satisfying dinner, for example: fish casserole with potatoes in the oven, fish casserole with rice in the oven, etc. Since not everyone likes fish dishes, and there is practically nothing to replace it in the diet, a fish casserole can become a lifesaver; all family members and guests will eat it with pleasure. Potato and fish casserole in the oven is an excellent solution for lunch or for a dinner party.
There are two fundamentally different approaches to preparing this dish: a casserole of minced fish in the oven and a casserole with canned fish in the oven. Both options have their fans and are very tasty and aromatic. And since, in addition to the fish itself, the casserole needs a filler from other products, feel free to use what you have in stock this moment. Vegetables, fried mushrooms, pasta. Rosemary and rosemary are good seasonings for fish. nutmeg, black pepper, thyme. The almost finished casserole can be sprinkled with grated cheese before finishing cooking.
Do you see how easy it is to prepare fish casserole in the oven? Its recipe is very accessible and understandable. It will become even clearer to prepare fish casserole in the oven, a photo of which you will see on the website. Any dish is easier to prepare if you have studied it thoroughly. Fish casserole in the oven is no exception; the recipe with photos is worth looking at before cooking. And feel free to cook, start, for example, with a fish casserole with potatoes in the oven, the recipe will not raise any additional questions for you. This is perhaps the most common version of the minced fish casserole recipe in the oven.
The most the right decision it will be possible to buy fresh, or even live, fish at the market, however, if this is not possible, then you need to carefully examine it from all sides;
In fresh fish, when you press the body with your finger, the pit quickly disappears;
The meat should be firm, lamellar, not loose;
The gills should be red, bright, clean, without mucus or gray coating;
The fish fillet is washed and cut into small pieces;
After washing, other products are also cut or grated according to the recipe;
River fish is not suitable for a children's dish; it has many small bones;
On average, fish casserole is cooked for about half an hour at a temperature of 180 degrees;
At the end of baking, sprinkle the dish with grated cheese and let it stand for another 10 minutes in the oven;
The finished casserole is decorated with herbs and served with any vegetable salad;
Fish casserole can be successfully varied with the help of spices. Here you don’t have to recommend anything specific; experiment and choose your own unique spices to suit your taste.
