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Fish casserole with potatoes: recipe for cooking in the oven. Casserole with minced fish and potatoes Potato casserole with fish in the oven

Hello everyone and have a 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 an everyday meal it 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 add to your collection of quite pleasant, simple recipes for a healthy lifestyle.

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.

Step-by-step recipes for making potato casserole with fish - quick, classic, with green peas, with creamy sauce

2018-03-24 Natalia Danchishak

Grade
recipe

3183

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

Carbohydrates

7 gr.

107 kcal.

Option 1. Classic recipe for potato casserole with fish

Casserole with potatoes and fish is prepared from available products. Any fish can be used. To make the casserole tasty, take potatoes that are well boiled.

Ingredients

kg potatoes;
a pinch of freshly ground black pepper;
kg pollock;
table salt - 5 g;
450 g carrots;
100 ml grows. oils;
300 ml sour cream;
350 g onions.

Step-by-step recipe for potato casserole with fish

Peel and wash carrot bulbs and roots. Chop the onion into quarter rings of medium thickness. Place it in a frying pan with hot oil and fry, stirring regularly, until translucent over medium heat. Roughly chop the carrots and add them to the onions. Turn down the heat a little, cover with a lid and simmer until lightly browned. Salt, mix and remove from heat.

We wash the carcasses, scrape the skin with a sharp knife so that no scales remain. We fillet the fish, checking carefully to ensure that no small bones remain. Cut the fillet into small pieces. Place on a plate, add salt and mix.

Peel the potatoes, wash them and cut them into thin slices. Lightly grease the baking dish with oil and lay out the potatoes in even layers, lightly salting each one. Place fish pieces on top. Pepper and salt. Cover the layer of fish with fried carrots and onions. Coat generously with sour cream. Cover with foil and place on the middle rack of the oven. Bake at 200 C for half an hour, then remove the foil and cook for the same amount of time.

The thinner you cut the potatoes, the faster the casserole will cook. Chop the fish into medium-thick slices so that it does not lose its shape during baking.

Option 2. Quick recipe for potato casserole with fish

Potato casserole with fish is a hearty and simple dish that does not require a lot of time and effort to prepare. Potatoes can be cut into thin slices, or, as in this recipe, mashed.

Ingredients

450 g salmon or cod fillet;
10 stalks of parsley;
230 g smoked salmon or cod fillet;
1 bay leaf;
150 ml milk;
1 slice of lemon;
150 ml filtered water;
450 g mashed potatoes;
¼ pack of drained butter;
25 g flour;
30 g chopped fresh parsley.

How to quickly cook potato casserole with fish

Turn on the oven at 190 C. Clean the fish, wash it and cut it into large pieces. Place it in a saucepan, add a slice of lemon, bay leaf and parsley stems. Fill with water and milk. Place on low heat and cook for 15 minutes. Drain the broth and strain through a sieve.

Cool the fish, remove the bones and remove the skin from the fillet. Melt the butter in a thick-walled saucepan. Add flour and cook over low heat for a couple of minutes, stirring constantly. Introduce 300 ml of fish broth in a thin stream, continuously stirring vigorously. Cook for a couple more minutes. Remove from heat, add fish, chopped parsley and squeeze in lemon juice into the sauce. Pepper and mix.

Grease a deep heat-resistant pan with oil. Place the sauce and fish into it. Cover it with mashed potatoes. Place pieces of butter on top. Place in the oven for 20 minutes.

It will take less time to prepare the casserole if you use ready-made mashed potatoes left over from lunch or dinner. Be sure to strain the broth so that it turns out transparent.

Option 3. Potato casserole with fish and green peas

Potato casserole with fish with a cheese crust is a hearty and beautiful dish that can be served for dinner or lunch. Green peas will add freshness.

Ingredients

550 g potatoes;
200 g Russian cheese;
salt;
150 g green peas;
30 g plums. oils;
150 g salmon, salmon or trout fillet;
1 egg;
nutmeg;
100 g of premium flour.

How to cook

Peel and wash the potato tubers. Place it in a saucepan with water, add salt and cook covered for half an hour. Drain the water, add butter and mash the potatoes into a puree. Let cool.

Beat the egg into the cooled mashed potatoes, pepper and season with nutmeg. Let's warm it up again. Sift the flour into the puree and mix. Turn on the oven at 190 degrees.

Three large cheeses. Cut the fish fillet into small pieces. Combine the cheese, leaving a little for sprinkling, with green peas and cheese. Mix.

Distribute the puree over the bottom and sides of the pan in an even layer. Place the filling in the middle. Sprinkle with cheese shavings. Place in the oven for 20 minutes. As soon as the surface is browned, remove from the oven and cool.

The mashed potatoes should be thick enough. You can prepare it with potato broth or milk. Be sure to check the fish fillet for small bones.

Option 4. Potato casserole with fish and mushrooms with cream sauce

The dish will appeal to those who love a hearty and tasty meal. Several types of cheese that are used to prepare the casserole will make its taste unique. Mushrooms will add flavor.

Ingredients:

600 g pangasius;
fresh herbs;
600 g potatoes;
spices;
150 g champignons;
130 g mozzarella;
120 g onion;
200 ml cream 36%;
100 g carrots;
30 g kimchi sauce;
5 cloves of garlic;
30 g grana padao cheese;
80 g bell pepper;
70 g celery stalk.

Step by step recipe

Wash the peeled potato tubers and cut into 5 m thick slices. Dry the vegetable and fry the slices over high heat on both sides.

Peel the remaining vegetables and chop into approximately equal pieces. Place everything in a preheated deep frying pan with oil and fry until half cooked. Peel the garlic cloves and chop finely. Add to other vegetables. Stir, cook for another two minutes and remove from heat.

Wash the fish fillet and cut into thin slices. Place fried potatoes on the bottom of a greased deep dish, lightly salt and pepper. Place fish slices on top. Season with spices and cover with an even layer of roasted vegetables. Place peeled and finely chopped mushrooms on top. Place the potato slices in the last layer.

Add cheese, chopped on the finest grater, into the cream. Add kimchi sauce and finely chopped herbs. Shake thoroughly. Pour the sauce over the casserole and place in the oven for 25 minutes. Bake at 170 degrees. Sprinkle the casserole with mozzarella shavings and keep in the oven until browned.

Fry the potatoes until half cooked. Cool the casserole until warm before slicing. Serve the dish with a salad of fresh or pickled vegetables.

Option 5. Potato casserole with fish and tomatoes

A tasty and uncomplicated dish for a family dinner. A casserole for the holiday can be prepared with salmon fillet or salmon. This way it will turn out not only tasty, but also beautiful in cut.

Ingredients

½ kg potatoes;
3 sprigs of parsley;
500 g fillet of pollock or other fish;
dry basil;
eight tomatoes;
100 g hard cheese;
3 onions;
30 ml grows. oils;
150 ml cream 10%;
2 eggs of the first category.

How to cook

Chop the peeled onion into thin quarter rings. Fry the vegetable in vegetable oil until golden brown.

Boil the potatoes in their skins, cool and peel. Grind the tubers using a grater in large sections. Pepper, salt and season with dry basil. Mix well.

Wash the fish fillet, dry with napkins and cut into slices. Cut the washed tomatoes in half. Place the grated potatoes into the silicone mold, pressing lightly. Place fried onions over potatoes. Place the pollock slices in the next layer. Pepper and salt. Cover the fish with the tomato halves, cut side down. Sprinkle everything generously with cheese shavings.

Beat eggs with cream, season with pepper and salt. Pour the resulting mixture into the contents of the mold and place in an oven preheated to 180 C for 45 minutes.

You can cut the potatoes into thin slices. To prepare the casserole, use chilled fish fillets rather than frozen ones.

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!

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 hearty, 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.