Fish casserole: recipes

The content of the article

• How to cook a fish casserole
• In the oven
• In a slow cooker
• Fish Casserole Recipe
• With potatoes in the oven
• Minced fish
• Like in kindergarten
• With cheese
• With rice
• With vegetables
• Fish fillet
• With canned fish
• With cabbage
• With mashed potatoes
• How to make a casserole with fish – cooking secrets

A product with great benefits and vitamin composition is fish, which everyone should eat. To diversify the diet of an adult and a child, you can prepare a casserole of fish fillet of river or marine species. As a result of baking, the products do not lose their benefits, retain their vitamin composition and are soft. Delicious meal guaranteed!

How to cook a fish casserole

If children do not like clean fish (fried, stewed or boiled), then mothers and housewives will come to the aid of cooking fish casseroles. Those who like diet food will also like this dish, because it is low-calorie, has a healing property, has a vitamin and mineral composition, and is easily digested. 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 frozen meat is taken, it is thawed until soft before cooking.

How to cook a fish casserole: first you need to prepare the products. It is better to use fish fillet or canned fish from it, so as not to clean the product from unnecessary parts. The meat is cut into small pieces, similarly other products are shredded: vegetables, mushrooms, potatoes. The cheese finely rubs, prepared pouring from dairy products and spices. It remains to lay out these components in a form resistant to high temperature and cook them in a baked manner in the oven or steam in a slow cooker.

In the oven

A common cooking option is a fish casserole in the oven. For her, the products are cut in small oblong pieces, stacked in shape. You can pre-fry the fish (salmon marinate in lemon and oregano, mix with beans) or use raw meat. The fillet is transferred to a baking dish, oiled, sprinkled with vegetables or rice, cheese, languished for about half an hour at 180 degrees. When serving, you can supplement the dish with lemon and dill.

In a slow cooker

The simplest in execution is considered to be a fish casserole in a multicooker, obtained with a soft, delicate texture. Using the appliance will allow you to make dishes according to Ducan so that those who are losing weight can eat tasty and without putting off extra pounds. In a slow cooker there is an opportunity to cook a casserole from fish cut into pieces or twisted through a meat grinder. All prepared foods are put in a bowl, flavored with vegetables and spices, stewed with the program “Baking” or “Steaming” 40-50 minutes.

Fish Casserole Recipe

How to cook a fish casserole, it is useful to know each cook. This will help the casserole recipe with fish, which will step by step explain all the stages, from preparing the products, and ending with serving. Delicious dishes are easy to make – you can start with simple technologies like using minced meat with vegetables or mushrooms, gradually complicating them using fillings and sauces. A homemade recipe for fish casseroles with potatoes or rice will become a signature for many chefs, it will surprise guests and friends gathered.

With potatoes in the oven

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 157 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Oven-made potato fish casserole is a popular recipe. It is prepared by many housewives to please family members with a delicious hearty dish. The fish goes well with potatoes, forming a pleasant baked crust of grated cheese and cream. The latter can be replaced with milk or sour cream, season with black pepper or thyme.

Ingredients:

• fish fillet – 0.6 kg;
• potatoes – 10 pcs.;
• onion – 2 pcs.;
• mayonnaise – 0.15 l;
• cream – 75 ml;
• cheese – 50 g;
• vegetable oil – 15 ml.

Cooking method:

1. Place potato circles on the bottom of the mold, oiled, on top – pieces of fish, onion half rings.
2. Salt, repeat layers.
3. Pour in a mixture of mayonnaise with cream, cook for half an hour in the oven at 180 degrees.
4. Sprinkle with grated cheese, hold for a couple of minutes until browning the crust.
5. Serve with pasta and cream and garlic based gravy.

Minced fish

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 129 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Casserole with minced fish is considered a classic dish, which is served in many institutions. This recipe will help make aromatic dishes seasoned with a generous portion of onions. It can be served warm as a light dinner for an adult or a child, or used cold as a quick snack during a lunch break or school break. In both cases, the casserole is very tasty.

Ingredients:

• minced fish – 400 g;
• rice groats – 100 g;
• onion – 1 pc.;
• sunflower oil – 20 ml;
• milk – a glass;
• cheese – 100 g.

Cooking method:

1. Cook rice until half cooked, combine with cheese chips.
2. Dice the onion, fry until golden, mix with minced meat, salt, pepper.
3. In the baking dish, fold half the rice, fish filling, cover with cereal. Sprinkle the surface with cheese, fill with milk.
4. Cook for 40 minutes at 180 degrees. Serve with sour cream or cream sauce.
5. It is possible to replace milk with cream or sour cream combined with water.

Like in kindergarten

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie dishes: 122 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

A delicious fish casserole as in kindergarten is obtained by mixing fish fillet with milk sauce and baking in the oven. This delicacy is rich in composition, it contains a lot of healthy protein, fluoride and iodine, therefore it is indispensable for the child’s body. Adults may also like a treat from a kindergarten, it is simply and quickly digested and does not contain many calories – a great option for 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:

1. Cook the fillet in salt water, enough for six minutes.
2. Make a sauce: dry the flour in a dry frying pan until creamy, pour boiled milk and add the butter. Continuously stirring, allow the oil to melt and turn off the heat.
3. Fold the fish in a baking dish, soften with a fork, pour in a beaten egg and milk sauce, repeat the layers.
4. Sprinkle with breadcrumbs on top, send to bake for 20 minutes at 180 degrees.
5. Serve with porridge or vegetable slices.

With cheese

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 186 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Fish casserole with cheese and bacon will be a bright dinner for a large family, featuring a pleasant rich aroma and a special taste. The recipe involves the use of dry white wine to give a 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:

1. Cut the fish into large pieces, transfer to an oily form, fill with wine and sprinkle with seasoning.
2. Fry thin strips of bacon in a pan for three minutes, mix with breadcrumbs, grated cheese, chopped dill. Put the resulting mass on filet.
3. Bake for 20 minutes at 200 ° C. Serve with sun-dried tomatoes.

With rice

• Cooking time: 1 hour.
• Servings Per Container: 7 Persons.
• Calorie dishes: 158 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Casserole of fish with rice has a pleasant delicate taste from a simple fried fillet with boiled cereals. The recipe will step by step help culinary experts make an appetizing meal easily, without the need to use certain skills. Fish and rice casserole turns fragrant, satisfying and perfectly satisfying 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:

1. Wash rice, cook in salted water until half cooked, cool.
2. Rub the cheese finely, mix a third of the mass with rice.
3. Cut the fish fillet into slices, squeeze lemon juice on it, sprinkle with salt and pepper.
4. At the bottom of the baking dish, put half the cheese and rice mass, all the fish, cover with the first mixture. Pour over the cream, sprinkle with the remaining cheese chips.
5. Bake 40 minutes at 180 ° C.
6. Garnish with chopped herbs, cut into portions, serve with spicy fill.

With vegetables

• Cooking time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 159 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Oven fish casserole with vegetables in the oven has a pleasant light taste, attractive smell. For its manufacture, it is better to take pollock fillet or pike perch, so it will turn out more appetizingly. Potato and carrot are used as supplements; if desired, it is possible to add onions, red bell pepper or Brussels sprouts. Egg filling makes the dish especially vibrant 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:

1. Rinse vegetables, boil in their uniforms, cool, peel, grate coarsely.
2. Crush bread, pour milk, squeeze.
3. Wash the fish, dry, chop the blender, add bread.
4. Chop the onion, fry until transparent, mix with carrots, divide in half.
5. Fold half the vegetables, minced fish, the second half of the onion and carrot mass with potatoes in the form.
6. Coat the top of the casserole with a scrambled egg, bake for 40 minutes at 180 ° C.
7. There is an option to use foil, sprinkle the finished dish with grated cheese. Serve with fresh tomatoes, cucumbers.

Fish fillet

• Cooking time: 1 hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 145 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Pollock fillet casserole may be called one of the most accessible for all housewives, because this fish is inexpensive, but it tastes no worse than expensive species. How to cook a mouth-watering dish, the following recipe with a photo will tell you. The result is a non-greasy, delicate delicacy that perfectly harmonizes with the addition of potatoes and pouring on a cream-egg base.

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:

1. Cut the potatoes into slices, boil for seven minutes in salted water, cool.
2. Coarsely chop the onion, sauté until transparent, mix with shredded parsley.
3. Coarse carrots, fry if desired.
4. Pollock cut in strips, salt.
5. Beat eggs with a fork with sour cream and spices..
6. Fold some potatoes, carrots, fish, fried onions and greens into a mold, cover with egg mass.
7. Bake for 30 minutes at 180 degrees. Serve with pickled mushrooms, pickles.

With canned fish

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 168 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Canned fish casserole will be a quick and easy dinner for numerous family members. Any kind of mackerel can be used for its preparation: mackerel, tuna or sardines, the main thing is that the base is oil, not tomato sauce. The casserole will turn out tasty and rich, with a pleasant recognizable aroma. At will, it is supplemented with fried onions, boiled egg, fresh herbs with mushrooms.

Ingredients:

• potatoes – 5 pcs.;
• onion – 1 pc.;
• canned fish – a can;
• eggs – 2 pcs.;
• cheese – 0.15 kg;
• milk – 50 ml.

Cooking method:

1. Cut the onions into small cubes, rub the cheese, boil the egg with potatoes.
2. In oil, fry the onions until transparent, stirring occasionally.
3. Drain the canned oil, soften the contents with a fork, mix with the fried onions, coarsely grated egg.
4. Soften boiled potatoes with a crush, pour in warm milk, stir until mashed, beat in a raw egg.
5. Grease the bottom of the baking dish with oil, transfer half the mashed potatoes, all the fish, cover with the second part of the potato mass. Sprinkle with grated cheese.
6. Bake for 20 minutes at 200 degrees.

With cabbage

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 154 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Fish casserole with cauliflower is best obtained when they take white meat for it – tilapia, hake or cod. So the delicacy is distinguished by a pleasant combination of fish fillet and green cabbage colors. Unusual notes of taste and smell of the dish are given by the original filling in butter, Dijon mustard and grated cheese with sour cream. Cooking it fast, 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:

1. Wash cauliflower, divide into inflorescences, pour in salted boiling water, boil for 15 minutes. Mashed in a blender, fry for four minutes.
2. Add a portion of butter, sour cream, mustard, salt.
3. Separately, fry the pieces of fish fillet, add chopped onion in two minutes, cook for four minutes. Mash the fish with a fork, salt, season with mustard, warm.
4. In an oiled baking dish, put the fish, mashed cabbage, sprinkle with breadcrumbs, grated cheese. Sprinkle with butter, bake for 20 minutes at 180 degrees. Serve with parsley or basil.

With mashed potatoes

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 184 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

The hostess will help the fish casserole with mashed potatoes if there is not enough time to cook, and the family wants to surprise with a delicious hearty dish. It is easiest to use for its manufacture fish mincemeat, which is in perfect harmony with frying from carrots and spicy onions, pouring sour cream and flour sauce with herbs. Grated cheese gives the taste 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:

1. Boil potatoes in salt water, pour milk, mashed.
2. Chop the onion, rub the carrots, fry until golden, add the minced meat, cook for five minutes, stirring occasionally.
3. Season with chopped herbs, flour, sour cream.
4. Put the fish, mashed potatoes in an oiled baking dish, sprinkle with breadcrumbs, grated cheese on a fine grater. If you want, beat the egg on top..
5. Bake for 30 minutes at 180 degrees. Serve with chopped dill.

How to make a casserole with fish – cooking secrets

A tasty and healthy fish casserole will turn out if you follow the rules and secrets that experienced chefs reveal for beginners in the world of cooking:

• the casserole will become tastier if you put it in a heated oven, and not cold;
• season the casserole well with rosemary, nutmeg, a mixture of peppers or thyme, and pour for softness – sour cream or whipped milk-egg mixture;
• vegetables and cereals before sending to the form must be well boiled or fried until half cooked;
• the main components of the dish are perfectly combined with zucchini, asparagus, garlic, tomatoes;
• garnish are pasta, cereals, cereals;
• An ideal cooking utensil is considered to be a cast iron frying pan with large sides, which helps the heat to evenly distribute and prevent the sauce from escaping;
• beat eggs well before pouring so that they do not become fried eggs or omelettes;
• diet casserole is obtained if you take lean dry meat of white species, and it becomes more high-calorie when red fish is used;
• it is better to cut the fish in medium slices, so it will not turn into porridge when baking, but will be baked evenly;
• mustard or lemon juice will help hide a specific fish aroma;
• spread the casserole better in layers to make a beautiful dish.