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Fish casserole with vegetables

Fish casserole with vegetables

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Ingredients for cooking fish casseroles with vegetables

  1. Potatoes 5-6 pieces (large)
  2. Carrot 1 piece (large)
  3. Onion 1 piece (large)
  4. Fish fillet 400-500 grams
  5. Zucchini young 2 pieces
  6. Tomatoes 2 pieces (large)
  7. Grated cheese to taste
  8. Sour cream (or mayonnaise) to taste
  9. Salt to taste
  10. Pepper to taste
  11. Lemon juice to taste
  12. Spices for fish to taste
  • Main ingredients: Cod, Hake, Tilapia, Onion, Carrot, Zucchini, Tomato
  • Portion 6-7


Baking dish, kitchen knife, cutting board, hot pot holders, grater, vegetable peeling knife, disposable paper towels, tablespoon.

Cooking fish casseroles with vegetables:

Step 1: prepare the fish fillet.

Fish fillets should be thawed at room temperature, removed from the skin and, just in case, checked for bones. Then the finally cleaned fillet should be washed with cold water and dried with disposable paper towels, and then cut into small pieces, as they say, into one tooth.

Step 2: prepare the potatoes.

Rinse the potatoes, remove the eyes, if any, and remove the peel. Rinse with water again, dry with towels and cut into thin circles, as for chips.

Step 3: prepare the carrots.

Rinse the carrots, cut off the ends and remove the skin. Towel and grind with a medium grater. You can even use a blender, but not very much.

Step 4: prepare the onion.

Peel onions, cut off the remains of the tops and roots, rinse with cold water and cut into half rings or feathers.

Step 5: prepare the zucchini.

I indicated young zucchini for cooking, but larger vegetables can also be used. Just keep in mind that the peel of such zucchini is much thicker and it must be cut off, the seeds with partitions should also be removed. But young vegetables need only be washed, dried with a towel, cut off the ends and crumble into thin circles, as well as potatoes earlier.

Step 6: prepare the tomatoes.

Rinse the tomatoes, dry, remove the stem. Cut the prepared vegetables into circles.

Step 7: prepare a casserole of fish with vegetables.

Set the oven to warm up 180 degrees Celsius. Lay the casserole in a heat-resistant form. Put potatoes at the bottom, salt, pepper, then carrots. Lubricate with sour cream or mayonnaise. The next layer is chopped fish fillet, pour with lemon juice, pepper, salt, season with spices and cover with onion. Place zucchini on top of the onion. Salt, pepper and brush with sour cream or mayonnaise. Top tomatoes, again a little salt and pepper and a lot (or as much as you like) of grated cheese.
Send the fish and vegetables casserole dish to the preheated oven on 35-40 minutes.

Check the readiness of the casserole (if in doubt) by poking it with the edge of a fork or knife. Potatoes and fish should become loose, zucchini and tomatoes soft, and the cheese baked and turned into a golden crust.

Step 8: serve the fish casserole with vegetables.

A fish casserole with vegetables is cut into portions and served immediately after cooking as an independent hot dish. You can, of course, decorate it with fresh herbs or lettuce (or Chinese cabbage, for example). It's just that you can make a delicious casserole from fish and vegetables.
Enjoy your meal!

Recipe Tips:

- And also all the vegetables for the casserole can be grated on a coarse grater.

- If you like more cheese, then you can add it not only on top of the casserole, but also in the middle, between the vegetable layers.

- For the preparation of this casserole any sea fish is suitable, the main thing is that its fillet be without bones and skin.