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Casserole of pollock fillet with potatoes. Casserole with fish and potatoes in the oven recipe with photo Casserole of pollock fish with potatoes

Peel the potatoes, cut each potato in half, boil in a small amount of water until soft, 20 minutes. Drain the water and mash the potatoes into a puree.

Lightly beat the egg with the yolk and heavy cream. Mix with puree, salt and pepper.

While the potatoes are cooking, chop the onion very finely. In a frying pan with a thick bottom, melt 2 tbsp. l. oil, add onion, fry over medium heat, stirring often, until soft, about 8 minutes. Add the remaining butter and melt.

Add flour, stir, fry, stirring, for 2 minutes. Pour in milk, stir thoroughly, increase heat, cook, stirring, until slightly thickened. Season with salt and pepper, add finely chopped dill and stir.

Cut the fish into small pieces, place in a greased form, pour in milk sauce with dill and onions. Flatten.

Gently place mashed potatoes on top of the fish and smooth out into “waves.” If desired, sprinkle with grated cheese. Place in an oven preheated to 180°C until golden brown, about 20 minutes. Serve hot.

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.

A product with great benefits and vitamin content 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.

Video

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.