Potato casserole with fish in the oven, slow cooker, or frying pan. Recipe with sour cream, milk, egg, mushrooms. Photo step by step

Prepared by: Margarita

05/12/2016 Cooking time: 1 hour 0 min

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Many of us love to eat fish. This product is healthy and tastes good. And with potatoes - so in general! In this recipe we will talk about how to prepare potato casserole with fish.

Classic recipe

Potato casserole with fish in the oven is very easy to prepare and, without much effort, turns out unusually tender and juicy, and goes well with any fresh vegetables and herbs.

What ingredients will you need?

For a classic recipe for a tasty and satisfying dish for the whole family, you need to prepare the following available products:

700 g fish fillet of cod or pollock;
5-6 medium-sized raw potatoes;
2 onions;
1 large carrot root;
250 g fat sour cream;
2 tbsp. l. any high-quality odorless vegetable oil;
1 tsp. sea salt;
0.5 tsp. a mixture of black and white freshly ground pepper;
3 sprigs of dry thyme;
1 bunch of fresh dill.

Step-by-step cooking process

First you need to wash and peel all the vegetables:

It is advisable to cut raw potatoes into very thin round slices, season with vegetable oil, salt and pepper, mix thoroughly and place half the amount in a prepared heat-resistant form.
Now you need to prepare a sauce from sour cream with chopped herbs, salt and spices, lightly coat the chopped potatoes.
Peeled onions should be chopped into thin half rings, kneaded a little and distributed evenly over the potato layer.
Washed and well-dried fish fillets should be cut into small pieces of equal size, pepper and grease on all sides with vegetable oil and salt, then spread tightly in a casserole dish on a layer of onions.
Next, you need to grate the peeled carrot root into a coarse grater and place it on top of the fish pieces, add a little salt and pepper.
The last step is to distribute the remaining slices of raw potatoes, pour sour cream sauce on top, spread dry thyme on the surface and place in a preheated oven.
Bake the puff pastry at a temperature of 180-190 degrees for about 40-45 minutes.

What can I add?

Onions and carrots can be pre-fried in a frying pan with oil and various spices, which will give the dish a richer, bright taste.

At the beginning of baking, you can cover the top of the pan with a layer of foil to make the casserole more juicy and the potatoes to cook better; after half an hour you need to remove the cover and brown the crust, you can additionally turn on the top grill mode.

Serving rules, decoration

The finished casserole must be cooled slightly, then cut into even square pieces, sprinkled with chopped fresh dill, and served with various fresh vegetables and green leaf salad.

Minced fish casserole recipe

You will need:

Fish fillet – 750 gr.
Potatoes – 4 tubers.
Dry bun, not sweet – 4 slices.
Milk – 300 ml.
Carrot.
Eggs – 3 pcs.
Onion – 2 heads.
Vegetable oil – 25 ml.
Dill, parsley - a small bunch.
Butter – 30 gr.
Salt, fish seasoning, black pepper.

Bake:

Boil jacket potatoes in salted water. Let cool, peel, grate on a large-mesh grater.
Finely chop the onion and place in a bowl.
Grate the carrots on a coarse grater and add to the onions.
Fry the onion, then add the carrot shavings. Sauté until golden brown. Finally, season with salt and pepper, fish seasoning.
Pour milk over the stale loaf. When the slices are soaked, squeeze and crumble them.
Grind the fish fillet by passing it through a meat grinder along with the loaf.
Combine the minced fish in a bowl, pour in the remaining milk from soaking the bread. Add chopped herbs and two eggs (leave one).
Salt the mixture and mix well.
Grease a baking dish with oil and add half of the grated potatoes. Spread the minced meat on top.
Cover with the refried vegetables and leftover potatoes.
Separately, beat the last egg until light foam. Grease the casserole.
Cook in the oven at 180 o C, turning on the timer for 40 minutes.

With mushrooms

Potato casserole with fish in the oven goes well with the delicate aroma of fresh champignons.

Potato casserole with fish, recipe with mushrooms.

Preparation next.

What ingredients will you need?

For this delicious and beautiful dish, you need to prepare the following components:

500 g fillet of any sea fish;
3 onions;
5-6 potato tubers;
400-500 g of fresh champignons;
1 tbsp. milk;
2 raw chicken eggs;
0.5 tsp. salt;
2-3 pinches of freshly ground black pepper;
0.5 tsp. ground nutmeg;
55 g butter;
100 g sour cream or mayonnaise;
30 g grated hard cheese;
1 bunch of fresh dill.

Step-by-step cooking process

To prepare this delicious and satisfying lunch, you must follow these steps:

Well-washed potato tubers of the same size should be boiled in a saucepan until fully cooked.
In the meantime, fry the onions, chopped into small cubes, until lightly caramelized, season with pepper and salt, set aside half on a separate plate.
Now you can add chopped pieces of fish fillet to the onion and fry until golden brown.
In another frying pan, fry thin slices of champignons, after evaporating the liquid, mix them with the remaining half of the fried onion.
Now you need to peel the boiled potatoes, mash them and pour hot milk, beat in raw chicken eggs one by one to make a soft, airy, homogeneous puree, season with butter, mix it with fried mushrooms and onions.
In small portioned forms, greased with butter, you need to distribute mashed potatoes with onions and fried champignons in an even layer, then put the filling of fried fish, cover with the remaining potatoes on top.
Prepare a filling of sour cream, yogurt or mayonnaise with grated cheese, chopped herbs and spices, pour on top of each portion of the casserole and place in a hot oven for 15-20 minutes.

What can I add?

You can make the casserole in a large general form, and then cut into neat pieces into portions. Instead of sour cream and cheese filling, you can put a piece of butter on top.

Serving rules, decoration

This casserole version is equally delicious warm or cold, so it can be served for lunch as a main dish or as an appetizer.

Fish casserole with potatoes and broccoli in cream

Recipe for gourmets and lovers of healthy eating. The dish cannot be called festive. But if a warm company of like-minded people has gathered, cook and enjoy the appetizing appearance and excellent taste.

We take:

Salmon (trout) – 500 gr.
Potatoes – 800 gr.
Broccoli – 400 gr.
Red onion.
Garlic clove.
Cream – 300 ml.
Cheese – 50 gr.
Eggs – 3 pcs.
Lemon juice - a tablespoon.
Dill - several sprigs.
Ground pepper, salt, a piece of butter.

Preparation:

Peel the tubers, divide into 2-4 parts. Boil until tender in slightly salted water.
Chop the onion into thin half rings. Chop the dill sprigs into crumbs.
Cut the salmon into strips, add salt and sprinkle with lemon juice.
Prepare the casserole sauce. Pour cream into a bowl, add eggs. Whisk. Crush a clove of garlic with a press and add to the filling. Add salt, add half the dill, stir.
Grease a baking dish with butter. Make a potato casserole base.
Cut the cabbage head into florets. Scatter the broccoli evenly over the potatoes. If you use fresh broccoli, boil it in advance for 3 minutes in salted water.
Scatter onion rings on top of the cabbage and place slices of fish.
Pour the creamy dressing over the dish.
Grate the cheese with coarse shavings and sprinkle over the casserole. Send to cook at 180 o C for half an hour. The beautiful crust on top will tell you when the fish casserole is ready.

With egg and milk dressing

Potato casserole with fish in the oven can be prepared according to a variety of recipes with different fillings, resulting in a new, unique taste of a familiar and simple dish each time.

Preparation next.

What ingredients will you need?

For this option for a hearty and healthy lunch or family dinner, you need to select the following ingredients:

The basis	Products	Quantity
	Pollock carcass or fillet of any fish	800 g
	Refined oil	1 tbsp. l.
	Sea salt	2 pinches
	Freshly ground black pepper	2 pinches
	Mustard	0.5 tsp
	Lemon juice	1 tbsp. l.
Vegetables	Medium sized potato tubers	8-10 pcs.
	Onion	1 PC.
	Fresh tomato	2 pcs.
	Garlic	1-2 cloves
Refueling	Milk	200 ml
	Raw chicken egg	5-6 pcs.
	Freshly ground black pepper	1 pinch
	Salt	0.5 tsp.
	Ground paprika	0.5 tsp.
Additionally	Olives	10-12 pcs.
Additionally	Fresh basil and dill	1 bunch

Step-by-step cooking process

First, you need to thoroughly wash and cut up the fish carcass, remove the backbone and large bones, sprinkle the fillet with salt and pepper, then pour in a mixture of refined oil, mustard and lemon juice.

Further:

Now you can peel the potato tubers, chop them into thin slices and sprinkle them with a mixture of oil and spices and salt, and then evenly spread half the resulting amount on the bottom of the refractory dish.
Next, place the pieces of fish fillet on the potatoes, skin side down.
On top of the fish you need to distribute a finely chopped onion, and then lay out slices or cubes of fresh tomato with chopped garlic.
The final layer should be distributed with the remaining potato slices.
Now you should prepare the filling, which will require breaking the eggs into a deep bowl, adding salt and spices, and then thoroughly whisking all the ingredients until smooth, gradually adding milk to the mixture.
Next, you need to pour the prepared dressing evenly over all layers, and then carefully place the mold in an oven preheated to 190 degrees.
The dish should be baked for 45 minutes. until the potatoes are completely soft, so that the top of the casserole is covered with an appetizing crispy crust.
The finished dish must be removed from the oven immediately so that it does not dry out.

What can I add?

You can add grated hard cheese between the layers, and also sprinkle it on the top of the casserole.

Serving rules, decoration

Before serving, it is advisable to cool the casserole a little; you can decorate the surface with olive rings and fresh basil leaves, and place tender sprigs of fresh dill next to it.

Fish casserole with potatoes and mushrooms

It’s not for nothing that this casserole is called royal. Looks rich, tastes great. In summer, add fresh forest mushrooms, then the food will be very aromatic. In winter, use champignons.

Ingredients:

White fish fillet (cod, pollock, pike perch, sole) – 1 kg.
Boiled potatoes – 500 gr.
Mushrooms (champignons) – 300 gr.
Large onion.
Bell pepper.
Sunflower oil – 3 tablespoons.

For filling:

Sour cream 15% - 100 gr.
Cream – 10% – 200 ml.
Flour – 30 gr.
Garlic cloves - a couple.
Granulated sugar - ½ small spoon.
Turmeric - the same amount.
Butter – 80 gr.
Salt - a teaspoon.
Dill.

How to bake:

The day before, boil the potatoes in their skins, cool, and peel. Cut into circles.
Cut the fish carcass into fillets and divide into portions.
Cut the mushrooms into plates.
Cut out the seed box from the bell pepper. Cut the pulp into cubes. Chop the onion in the same way, but make the cube smaller.
Grind the garlic cloves into a pulp by passing through a press.
Fry the onion until nicely browned. Then add the mushrooms. Continue frying until all the moisture has evaporated and the mushrooms are browned. At the end, salt the roast, turn it off and cool. Transfer to a bowl.
Add a little more oil to the vacated frying pan. Add flour. Fry slightly, stirring continuously.
Pour in the cream and continue stirring. Add sour cream. Stir until no lumps remain.
Throw in garlic puree, sugar, season with turmeric. Simmer the sauce over low heat for about 5 minutes.
Form a casserole. Place the potatoes in the bottom of an ovenproof dish. Distribute fish pieces on top.
Cover with a layer of mushrooms with onions and sweet pepper cubes.
Pour in the cream sauce.
Bake at 180 o C, cooking time – 30 minutes. At the end, sprinkle with chopped dill.

With smoked fish

Potato casserole with fish in the oven can become an original holiday treat if you use smoked trout as the main ingredient, which will transform not only the taste of a familiar dish, but also give it a beautiful bright look.

What ingredients will you need?

For this recipe, it is advisable to take products from the following list:

1 kg of medium-sized potatoes;
1.5 tbsp. l. butter or ghee;
300 g of any cold smoked red fish;
100 g thick sour cream;
0.5 tsp. sea salt;
100 g heavy cream;
1 pinch of ground red hot pepper;
3 pinches of ground black pepper;
5 tsp. ground smoked paprika;
1 bunch of fresh dill.

Step-by-step cooking process

Peeled potato tubers should be cut into round slices of the same thickness and size:

Smoked red fish should be skinned, all bones removed and cut into thin pieces.
Fresh dill must be washed, dried and finely chopped.
Now you can start assembling the dish, for which you need to generously grease the bottom and walls of the heat-resistant form with a small amount of butter.
Then, alternately place slices of potato and fish in the prepared pan vertically at a slight angle and sprinkle with finely chopped herbs.
Next, you need to beat the heavy cream with salt and spices with a mixer, then dilute the mixture with thick sour cream and spread evenly on the surface of the prepared casserole.
Now you need to cover the pan with a lid or foil and place in a hot oven for 35-40 minutes until the potatoes become soft and tender.

What can I add?

You can replace the fatty cream filling with a dietary milk-egg mixture.

Serving rules, decoration

It is advisable to serve the casserole slightly cooled so that the taste of smoked fish can be better felt. You can decorate the dish with slices of fresh cucumber and a sprig of delicate dill.

Unusual casserole

A fish and vegetable casserole in the oven with green peas will not leave anyone indifferent. It is tasty, satisfying, aromatic!

Ingredients:

potato tubers – 1 kg;
refined olive oil – 4 tbsp. spoons;
nutmeg – 1/3 teaspoon spoons;
onion - 1 head;
carrot root vegetable;
celery stalks - 3 pieces;
starch (corn only) – 0.5 table. spoons;
milk – 500 ml;
cheese – 170 g;
mustard - 1 table. spoon;
parsley;
pollock fillet – 1 kg;
eggs – 4 pieces;
green peas – 0.1 kg;
salt;
black pepper.

Preparation:

Peel the potato roots and rinse them.
Boil the potatoes and add some water.
Season the potatoes with nutmeg and add 2 tablespoons. spoons of olive oil, as well as salt and black pepper.
Make mashed potatoes. For now, cover the pan with a lid.
Take a deep frying pan. Add table 2 to it. spoons of olive oil.
Let's peel the onion and carrot root. Chop the vegetables.
We wash the celery stalks and chop them into rings.
Place celery, carrots and onions in a frying pan.
At the lowest burner level, sauté the vegetables until they soften.
Combine milk with corn starch, stir until smooth.
Pour the resulting sauce into the frying pan.
Let's grate the cheese.
Wash the parsley and chop it finely.
When the mixture boils, add lemon juice, mustard, cheese mixture and parsley to the vegetables in the pan.
Stir and after a couple of minutes remove from the stove.
We wash the fish fillet, dry it and cut it into thin strips.
Grease a baking tray with oil. We need dishes with a volume of 2.5 liters.
Place the pieces of pollock fillet evenly.
Salt and sprinkle with pepper.
Let's boil the eggs in advance, as they say.
Clean them and chop them into small cubes. Advice! To make the shells easily come away from the eggs, fill them with cold water after boiling.
Place green peas on top of the fish and then eggs.
Fill the dish with sauce.
Spread the mashed potatoes evenly over it.
Preheat the oven to 200°.
We send the casserole preparation into it. Bake for half an hour. The dish should be covered with a beautiful golden brown crust. Ready!

Fish soufflé

In the oven or slow cooker it is very easy to prepare a fluffy potato casserole with fish that can brighten up any family Sunday lunch.

What ingredients will you need?

For this budget option for a hearty and tasty dish, you will need the following set of ingredients:

600 g of ready-made mashed potatoes;
250 g of any fish fillet;
1-2 onions;
30 g butter or ghee;
3 raw chicken eggs;
100 ml cream or milk;
1 tbsp. l. flour or semolina;
0.5 tsp. sea salt;
0.5 tsp. mixtures of different types of ground pepper.

Step-by-step cooking process

First you need to prepare all the components of the casserole:

Peeled onions should be chopped into small cubes and sautéed in butter until lightly caramelized.
After this, you need to place the fish fillet cut into small pieces into the multicooker bowl, fry along with the onion for about 3-5 minutes, add salt and pepper.
Then you need to pour milk into the fish and simmer, covering it with a lid, for about 10-12 minutes.
Next, transfer the stewed fish into a separate bowl, cool and puree with an immersion blender until smooth.
Beat raw chicken eggs into the mashed potatoes one at a time to create a light, airy mass.
Now you can start assembling the casserole. To do this, carefully grease a suitable-sized mold or multicooker bowl with butter or ghee, and then sprinkle with flour or semolina.
Place an even rimmed layer of most of the mashed potatoes on the bottom of the pan, then place the fish mixture in it, and carefully smooth the remaining potatoes on top.

Place the dish with fish and potato soufflé in an oven preheated to 180 degrees or in the baking mode in a multicooker.

What can I add?

You can place the mashed potatoes in a piping bag and then pipe it beautifully through a star patterned tip.

Serving rules, decoration

The casserole needs to be cooled, then carefully transferred from the pan to a flat plate and served. You can decorate the dish with cherry tomato slices and leafy green salad.

Casserole with canned fish and potatoes

The easiest recipe for making baked potatoes with canned fish. Take saury, mackerel, sardines and other fish in oil or their own juice.

You will need:

Canned fish – 2 jars.
Potatoes – 5 tubers.
Bulb.
Sour cream - a glass.
Mayonnaise - glass.
Greenery.
Salt - to taste.

Step by step recipe:

Break the eggs into a bowl and add a little salt. Shake and whisk a little.

Add sour cream.

Add mayonnaise, add dried or fresh herbs. Whisk the filling thoroughly until smooth.

Peel the potato tubers, cut into 0.5 cm circles, no more.

Grease the bottom and sides of an ovenproof dish with oil. Place the potato slices (in several layers).

Chop the onion into half rings.

Scatter over potato layer.

Drain liquid from canned fish jars. disassemble the fish into small pieces (not into porridge).

Place into the mold and smooth out.

Fill the contents with sour cream and mayonnaise filling.

Place on the middle level of the oven, preheated to 180 o C. Set the timer for 30-40 minutes, depending on the features of your oven. If the tops start to burn, check if the potatoes are done. Cover the pan with foil if necessary.

After the signal, take out the casserole, leave on the table for 10 minutes. Then cut into portions and serve.

The cooking time for a casserole with canned food can be reduced if you use already boiled potatoes. Feel free to take what’s left over from the evening, don’t miss this opportunity, it will still be delicious.

In a frying pan

A quick and tasty potato and fish casserole can be prepared on the stove in a thick frying pan.

Preparation next.

What ingredients will you need?

For this recipe you will need the following products:

500 g white fish fillet;
5-6 medium-sized potato tubers;
1 onion;
0.5 lemon;
2 raw chicken eggs;
5 tbsp. cream;
1 tbsp. l. flour;
40 ml refined sunflower oil;
5 tsp. sea salt;
1 tsp. dry Provençal herbs;
1 tsp. unsalted fish seasoning;
1 bunch of fresh dill and parsley.

Step-by-step cooking process

Peeled raw potatoes must be chopped in any convenient way into slices of the same size, the onion must be peeled and finely chopped. The fish should be cut into small pieces, pour over the juice of half a lemon, sprinkle with seasonings and salt, and mix.

Further:

In a large frying pan with a thick bottom, you need to heat the oil, and then place the potato pieces in it, season with salt and dry Provençal herbs, and mix thoroughly.
Now you need to spread the fish pieces evenly over the entire surface of the potatoes, sprinkle with chopped onions and flour, cover the pan with a lid and simmer for about half an hour over low heat.
Then you should beat raw chicken eggs with the remaining spices in a separate container, pour in the cream and mix everything again until smooth.
The prepared filling must be evenly distributed over the entire surface of the dish, close the lid again and cook for another 10-12 minutes so that the egg-cream mixture is completely baked.
Then you need to turn off the heat and let the casserole stand for another 3-5 minutes.

What can I add?

You can sprinkle the casserole with a small amount of grated piquant cheese, which will enhance and highlight the creamy taste of the dish.

Serving rules, decoration

Fish and potato casserole can be beautifully placed on iceberg lettuce leaves, garnished with a slice of lemon and fresh dill and parsley.

Fish casserole in the oven - a recipe for making pollock with vegetables

A fish like pollock is simply ideal for casseroles. Not greasy, delicate in taste. Recipe for 2 servings.

Product composition:

Pollock – 250 grams
Potatoes – 3 pieces
Parsley - 1 bunch
Sour cream - 50 Milliliters
Eggs – 3 pieces
Salt, pepper, spices - To taste
Onion – 1 piece
Carrots – 1 piece
Vegetable oil - 1 tbsp. spoon

Number of servings: 2

How to cook “Fish casserole from pollock”

1. Let's prepare vegetables and fish. For casseroles, it is best to use ready-made fish fillets. We clean the vegetables and defrost the fish. 2. Cut the potatoes into small pieces. 3. Boil it in salted boiling water for 7-8 minutes. We drain the water. Cover the potatoes with a lid. 4. Coarsely chop the onion. Sauté it in oil until half cooked. At the end, throw in the greens and turn it off. 5. Three carrots on a grater. You can fry it, you can leave it raw, which is what I did. 6. Cut the pollock into strips. Salt. 7. Prepare the filling for the casserole. Combine eggs with sour cream, salt, and spices. Mix vigorously with a fork. 8. Assemble the casserole. Take ceramic or glass molds. You can use a baking sheet with high sides. Grease the mold. Lay out some of the potatoes. 9. Then raw carrots, fish. 10. Place fried onions and herbs on the pollock. 11. Fill the casserole with the egg-sour cream mixture with spices and place in the oven for 30 minutes, temperature 180 degrees. 12. Pollock casserole is ready! Have fun!

Useful tips and tricks

Scroll:

To prepare a delicious casserole, you need to choose the right starchy potato variety, which softens well during the cooking process.
For a bright aroma and rich, delicate taste, you need to add butter, full-fat sour cream or cream to the potato casserole.
In order for the dish to better retain its shape and not separate on the plate, you need to add raw chicken eggs with milk or grated piquant cheese to the filling.
Any type of fish can be successfully combined in a casserole with potatoes, the main thing is that there are few bones in it, otherwise you can ruin the whole dish.
Fish fillet can be pre-marinated in lemon juice or soy sauce, which will make its taste softer and more delicate.
It is good to use minced fish with various spices in a casserole for children. You can prepare it yourself from various types of fish or buy it ready-made in the store and season it to your own taste.
A tasty and aromatic potato casserole is made from mashed potatoes with canned fish, which significantly saves time on preparing a hearty budget meal.
In a deep casserole dish, it is convenient to alternate layers of potatoes and fish several times, which will make the taste of the dish more interesting. You can also add various layers of colorful vegetables, mushrooms and herbs, which will give the casserole a richer taste and an elegant look.
A variety of spices and herbs go well with the neutral taste of potatoes, but can advantageously highlight or mask the taste of fish, so you need to use them in moderation to achieve the desired result.

Potato casserole with fish can be easily assembled in advance and put in the refrigerator, and before lunch all that remains is to bake a healthy and tasty dish hot in the oven, and then serve it with a green salad and fresh vegetables.

Potato casserole with fish in the oven for children

This tender, tasty casserole will appeal to everyone, without exception. The recipe is taken from the kindergarten menu.

Necessary:

White fish fillet – 450 gr.
Milk – 150 ml.
Sour cream 15% - large spoon.
Potato is a tuber.
Carrot.
Egg.
Salt – a pinch.

How to cook:

Cut the fish carcass into pieces. Place in a saucepan, add water, bring to a boil. Cook for 15-20 minutes.
Remove the pieces and cool slightly. Select the bones and cut the fillet into pieces.
At the same time, cook the potatoes. Then turn it into puree using any available method (mash it with a fork).
Add the puree to the fish, puree with a blender, making a homogeneous mass.
Beat the egg into the mixture and stir again.
Add sour cream and milk, beat.
Place the resulting mass in an oiled, heat-resistant pan. Level it out.
Bake in an oven preheated to 180 o C. Cooking time – 5-7 minutes.

Saury casserole with potatoes, mayonnaise and sour cream

A simple and tasty dish is perfect for a full dinner or a snack at work.

We will need:

Saira – 1 jar
Potatoes – 3-4 pcs.
Eggs – 3 pcs.
Onion – 1 pc.
Sour cream – 250 ml.
Mayonnaise – 250 ml

Preparation:

Peel the potatoes; you can use a vegetable peeler or a regular knife. Wash well and then cut into thin rings.

Peel the onion and then cut it into half rings.

Open the jar of saury, put it on a plate and mash it with a fork.

In a heat-resistant form, place the potatoes in the first layer.

We distribute the onion half rings on top and lay them all out at once.

Lay out the next layer of saury and level it out.

Break the eggs into a bowl, beat with a whisk, add salt, pepper and your favorite spices if desired. Then add sour cream and mayonnaise and mix with a whisk until smooth.

Pour the resulting sauce into our casserole.

Sprinkle with grated cheese. Place in a preheated oven and bake at 180 degrees for about half an hour. Cut into pieces and serve. Bon appetit!

With tomatoes

Cooking time – 1 hour. Calorie content – 190 kcal, of which proteins make up 10 g; fats – 7.2 g, and carbohydrates – 2.1 g. Number of servings for this recipe – 8. To prepare potato casserole with fish and tomatoes, you will need:

8 large potatoes;
half a kilogram of any fish;
2 tbsp. l. vegetable oil;
2 tomatoes;
1 testicle;
100 grams of cheese;
Salt and pepper - by eye.

To make a potato casserole with fish and tomatoes, it is best to use ready-made, cut fillets.
Cut it into small pieces, sprinkle with salt and pepper, and leave to marinate. At this time, peel the potatoes and cut them into thin slices. Wash the tomatoes and also cut into thin slices. Grease a baking sheet with a layer of vegetable oil, place half of the prepared potatoes on it, and place the fish on it. Cover it with a layer of tomatoes. Then add the remaining potatoes. Add salt and pepper to everything if desired.

For the sauce, beat one egg and grated cheese in a separate bowl. Pour them over the potatoes. Bake everything for half an hour until the potatoes are ready. Bon appetit!

Recipe with mashed potatoes

Time spent on preparation is 50 minutes.

Calorie content of one serving is 107 kcal, of which proteins make up 6.3 g; fats – 4 g, and carbohydrates – 12.4 g.

The number of servings for this recipe is 5-6.

If there is mashed potatoes left over from yesterday's dinner, there is no need to rush to dispose of it. It can be used to make an excellent dish that will appeal to both adults and children.

To prepare, you need to stock up on the following ingredients:

mashed potatoes – 1 kg;
fish fillet;
2 tbsp. l. wheat flour;
1 bell pepper;
2 cloves of garlic;
sun-dried tomatoes - half a jar.

If you don’t have ready-made puree, then first you need to start preparing it.
After this, you need to fry the fish fillet, after dipping it in flour. There is no need to cut it, you can fry it as a whole block.

Peel the pepper and garlic. Chop the bell pepper into thin slices, and grate the garlic using a grater or garlic press. Grease a baking dish with a piece of butter and cover with a layer of flour or breadcrumbs. Place mashed potatoes on it. Place fried fish on top, place bell peppers and sun-dried tomatoes in between.

Bake for 20 minutes until all ingredients are ready. Bon appetit!