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Fish casserole

Fish casserole

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Ingredients for Cooking Fish Casserole

  1. Frozen tilapia fillet 500 grams
  2. Long grain rice 300 grams
  3. Hard cheese 150 grams
  4. Cream 200 milliliters
  5. Salt to taste
  6. Ground black pepper to taste
  • Main ingredientsTilapia, Cheese, Rice
  • Serving 6 servings


Medium pan, pan lid, cutting board, kitchen knife, tablespoon, sieve, stove, oven mitts, deep baking dish, oven, serving dish, medium grater, medium bowl, flat large plate, kitchen paper towels, food film, deep plate

Cooking fish casseroles:

Step 1: prepare the tilapia fillet.

In general, tilapia is the generic name of more than hundreds of different species of fish that live in tropical regions of African countries. This fish came to our market relatively recently, but has already won the trust of most hostesses. And it’s not strange, because it almost goes without bones, if you do not take into account the ridge. Also, tilapia meat is very tender and literally "melts in the mouth." It gets to our kitchen in a frozen form, so before you prepare a dish from it, the fillet must be brought to room temperature. To do this, put the component on a flat large plate and leave it aside for a while.

Step 2: prepare the pic.

Pour the rice into a sieve and rinse thoroughly under running warm water until the liquid becomes clear. This must be done so that the grits after cooking become crumbly and thereby very tasty. Next, pour the component into the middle pan and fill it with ordinary cold water from the tap so that it covers it 2 fingers. We put the container on medium heat and bring the contents to a boil. Immediately after this, pour a little salt here, mix everything thoroughly with a tablespoon and fasten the burner.

Boil the cereals until half ready.

Immediately after that we turn off the burner and with the help of kitchen tacks we take a pan and transfer the rice back to the sieve. We leave it for some time aside so that excess liquid from the glass component. Important: I usually still rinse the cereal under running cold water to make sure that the rice does not stick together afterwards.

Step 3: prepare hard cheese.

Using a medium grater, grind hard cheese directly on a flat surface. Then pour the chips into a deep plate and wrap them with cling film so that the component does not wind off.

Step 4: Cook the fish casserole.

When the fish fillet becomes room temperature, rub it with clean hands on both sides with a small amount of salt and black pepper.

Pour rice into the medium bowl and add 1/3 part cheese shavings. Using a tablespoon, mix everything thoroughly until smooth.

Now in a deep baking dish we spread half of the rice-cheese mixture and smooth its surface with improvised tools. We cover her tilapia fillets. Spread the remaining mass on top and evenly sprinkle all with cheese chips. At the end, pour the cream with the cream so that the liquid gets under the very edges of the container (this will make it possible not only to bake the dish well, but also to become more juicy and tender).

Turn on the oven and heat it to temperature 180 ° C. Immediately after that, put the container on a medium level and cook the casserole for 40 minutes until a bright golden crust forms on the surface. Now turn off the oven, and take out the form with the help of kitchen gloves and set aside. Let the dish cool slightly.

Step 5: serve the fish casserole.

When the fish casserole cools slightly, using a knife, cut it into portioned pieces and use a wooden spatula to put it on a special plate. We serve the dish to the dining table with tea or coffee. In fact, apart from hot drinks, you don’t need anything else, since the casserole itself is very hearty and tasty.
Bon appetit to all!

Recipe Tips:

- before serving, the fish casserole can be sprinkled with a small amount of finely chopped parsley or dill;

- if desired, when we rub the tilapia fillet with spices and salt, it can also be sprinkled with a small amount of freshly squeezed lemon juice to give the casserole a slight sourness;

- not only tilapia fillets, but also any other fish can be added to the dish, the main thing is that it is with a lower bone content and tender (and not dry, as happens after baking).