Fish Casserole With Vegetables And Cheese Sauce. Step-by-step Recipe With Photo

If you find fish casserole dubious in taste, then you have never cooked it from pollock. This fish "sounds" best in the form of a casserole. Pieces of pollock are mixed with a variegated vegetable set, poured with a sauce of cheese, sour cream and eggs. Such a fish appetizer has a presentable appearance, and its taste is a fancy mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, cheese will harden with a golden brown crust, eggs will tie all the ingredients together. Pieces of fish are abundantly sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Ingredients for fish casserole

• 1 kg of pollock;
• 250 g of frozen vegetable mixture (in our case, green peas, asparagus beans, carrots, corn grains, bell peppers);
• 1 onion;
• 3 eggs;
• 80 g of cheese;
• 2 tbsp. l. 15% sour cream;
• 1 tbsp. l. sunflower oil;
• 1/2 tsp salt;
• 1 tsp Italian herbs.

Method for preparing fish casserole with vegetables and cheese sauce

We defrost pollock and mine. We cut each fish along the ridge, separate the fillet. Our pollock casserole does not need whole large layers of fillets: we separate the pulp from the skin and bones in any convenient way.

Sprinkle the fillets with Italian herbs and salt. Mix the prepared pollock pieces.

Lubricate the bottom and sides of the ceramic mold with sunflower oil. Cut the onion into slices, line the bottom of the form.

Sprinkle the onion with frozen vegetables, sprinkle with sunflower oil.

We spread a layer of pollock fillets, level them. We put the fish with an overlap.

Distribute the remaining vegetables evenly. The mixture does not need to be thawed and washed.

Rub hard cheese for casserole on a coarse grater. The cheese should be of medium salinity.

We break 3 large eggs, combine them with grated cheese.

Add sour cream and Italian herbs. We do not salt the cheese "coat", we count on the salinity of the cheese.

Fill the pollock fillet with the cheese mixture.

Cover the dish with the fish casserole with foil and put in a hot oven at 180-190 degrees for 40 minutes. Remove the foil from the mold after 30 minutes. The readiness of the fish can be judged even by the appetizing smell, it will seep out of the oven and float around the room.

Raise the pollock baked with vegetables with a spatula and transfer to a plate. The fish casserole will look like a pie that can be cut into pieces of any size.

The fish casserole is ready. Bon Appetit!

Serve the casserole with lettuce and fresh tomatoes, sprinkle portions with flax seeds.