Casserole with minced fish and potatoes - a 2-in-1 dish - both fish and garnish. For me, this dish is a great way to feed my family tasty, satisfying and healthy.

Any fish can be used, preferably sea fish. Now in stores they sell ready-made minced fish, if you are satisfied with its quality, then use it.

Potatoes for casseroles can be cut into slices, or grated.

So, for cooking potato casserole with minced fish in the oven, we will immediately prepare all the products on the list.

Put the fish fillets in a blender, add onions and carrots.

We punch all the minced meat ingredients well until smooth. You can scroll the fish and vegetables through a meat grinder.

Add salt and pepper to the resulting minced meat to taste. Mix the minced meat again.

Peel the potatoes and rub on a medium grater. Let's squeeze it out of the juice with our hands.

Add salt and pepper to taste. Mix potatoes with spices well.

Grease the baking dish with vegetable oil, put half of the grated potatoes on the bottom of the form.

Put all the minced fish on the potatoes.

Cover the minced fish with the remaining grated potatoes.

Grease the potatoes with sour cream on top. We send the form with the casserole to the oven preheated to 170 degrees C for 60 minutes.

Casserole with minced fish and potatoes is ready!

Bon Appetit!

1. Fish fillets should be thawed, washed, dried with a paper towel and cut into small pieces.

Culinary advice

It is important! When purchasing fresh frozen fillets, pay attention to its appearance. The surface must be level, free from cracks, stains and damage. This indicates that the fish has not been frozen several times and is of good quality.

2. Peel the onion, rinse, cut into half rings and put in a bowl.


3. On top of it you need to lay out peeled, washed and cut into thin slices potatoes. Add oil and spices, stir.


4. Put the vegetables in a baking dish, flatten.


5. Spread the fish evenly on top, salt and add a little pepper.


6. Mix mayonnaise with eggs and mix well.


7. Pour the resulting mixture of fish and vegetables.


8. Put in an oven preheated to 180 degrees and bake for about an hour.


9. When the casserole with fish and potatoes is ready, you can leave it for another 5-7 minutes to stand in the oven, and sprinkle with herbs when serving.


A tasty and aromatic dish is ready. By the way, if you replace mayonnaise with natural yogurt or sour cream, it is quite suitable for a dietary menu.
Bon Appetit!

Step 1: prepare the potatoes.

I wash potatoes with a brush under running water. Fold in a saucepan, fill with water and cook until tender for 30-40 minutes. When the jacket potatoes are ready, drain the water and let it cool. Peel the cooled potatoes and cut into 0.5 centimeter circles. Grease the baking dish with fat and lay out the chopped potatoes. Sprinkle with salt, pepper and chopped sage.

Step 2: prepare the vegetables.

Pour some water into a saucepan, set to boil. When the water boils, salt and put the leeks, previously cut into rings, into the water. Blanch the onion in boiling water for 2 minutes and put it on a sieve to glass the water. Lay out the leek rings in a layer over the potatoes. Salt, pepper and sprinkle with sage. Cut the tomatoes into thin rings of about 0.5 centimeters, and cut the head of fennel into 0.5x0.5 centimeter cubes. We spread the tomatoes and fennel in layers, not forgetting to salt and pepper.

Step 3: chop the fish.

Rinse the fish fillets with cold water and lay them out on a paper towel to dry them. Cut the fish into pieces of 2-3 centimeters and spread it on top of the vegetables in dense rows.

Step 4: fill in the casserole.

Peel the garlic and push through the garlic, mix with cream and sour cream, add salt and pepper to taste, mix. Fill our casserole with the resulting mixture on top of the fish layer.

Step 5: bake in the oven.

We turn on the oven and heat it up to 180 degrees. Put the casserole dish in the oven for 15 minutes. Meanwhile, take a fine grater and rub the Parmesan. Finely chop the greens, you can take parsley, basil and dill. When the allotted time has passed, we take the form out of the oven and sprinkle the casserole with grated cheese and herbs. We send to bake for another 15 minutes.

Step 6: serve.

Cut the finished casserole directly in the form into portions. Gently transfer with a spatula to plates and serve until it has cooled down. Bon Appetit!

Fish and potato casseroles work well with marine fish. Ideal for fillets of sole or cod.

You can experiment with seasonings to your liking, with fish rosemary, ground nutmeg, black pepper, thyme are perfectly combined.

Casseroles with potatoes are quite high in calories, in 100 grams of a dish 180-300 calories, depending on the rest of the ingredients, so 200-300 grams of casserole are needed for one medium serving.

Some may still remember how, in Soviet times, only fish dishes were served in canteens once a week. Such days were named accordingly - "fish" days. The recipes by which the dishes were prepared could not be called particularly sophisticated, nevertheless, it was not in vain that visitors were invited 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. At that time, in canteens, the menu was mainly fried and steamed fish. Today we can pamper our taste buds with more interesting dishes. Fortunately, the current fish recipes are very sophisticated.

But we decided not to be particularly picky, but to tell you how a simple but very healthy dish is prepared, which, we hope, after reading our article, will become an indispensable part of your family's menu. This is a casserole with potatoes and fish. Cooked in the oven, it is incredibly tasty. In addition, most importantly, this dish is hearty, and our modern, constantly busy hostess will not spend much time on it.

So, a casserole with potatoes and fish. In the oven or in a slow cooker, by the way, it's up to you to cook it, because the recipes we proposed are perfect for a miracle oven.

Small digression

As a rule, when preparing a dish such as a casserole with potatoes and fish in the oven, they usually take sea fish. It is known to have fewer bones, which is a plus. The variety does not 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 corrected. According to their own, so to speak, taste. Last but not least, a casserole with potatoes and fish in the oven cooks pretty quickly, so keep that in mind and watch out for the end time.

Classic version

This will be the simplest pollock casserole. To prepare it, you will need to stock up on five hundred grams of fish (fillet is certainly necessary), three or four large potatoes, one hundred grams of hard cheese, mayonnaise and sour cream (100 g each), one large onion.

The cooking process itself is simple. Cut the potatoes into slices, the rest of the ingredients - arbitrarily. Salt and pepper. Then put all the products in layers in a mold, greased in advance. Moreover, there should be potatoes below and above. Then pour the future casserole with a mixture of sour cream and mayonnaise and send to the oven for half an hour. The temperature is one hundred and eighty degrees. After a while, 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 take the same amount of fish, potatoes and onions as in the previous version, but add more champignons, three hundred grams will be enough. We also need another egg, a few cloves of garlic, a couple of tablespoons of flour and dill.

Cooking

We cut the fish again arbitrarily, but in large pieces, but the potatoes will need to be grated (only on a large one). Fry the mushrooms, along with the chopped onion. Then we build a casserole. Put 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 have to remind you that we pepper and salt products. Any hostess knows this even without us. Everything. The casserole is sent to the oven at the same time and at the same temperature as the first, classic, so to speak.

Casserole with pike perch and potatoes

Talking about it is impossible not to mention the pike perch, which is the best suited for this dish. And if it is still fresh, and not frozen, then the taste of the food will turn out to be simply excellent. So, we take pike perch fillet, onions and potatoes again in the same quantities. We also need tomatoes - juicy, three pieces. Plus cheese, one hundred and fifty grams, a packet of sour cream and two tablespoons (tablespoons) of soy sauce.

How to cook? It's very simple. Again we line the bottom of the form with potatoes cut into circles, place tomatoes + onions on it, then large pieces of fish go. The only caveat is that the pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top, pour abundantly with sour cream. Everything. It's time to put the casserole in the oven. For an hour, at the same temperature - one hundred and eighty degrees.

Children's option

In the children's diet, fish must be present without fail. But you cannot offer a child a dish prepared with soy sauce, pepper or any other, purely adult ingredients. But for them there is also a fish casserole option.

To cook it, you need to cook mashed potatoes from half a kilogram of potatoes. Put half of it in a greased form, put grated carrots on top, then fish. After that, close everything with the rest of the puree. Make a sauce with two eggs and a glass of sour cream. Pour over the casserole. Cook for half an hour.