Casserole with potatoes and fish in the oven: cooking recipes

Some still probably remember how in the Soviet times only meals from fish were served in the canteens once a week. Such days were called respectively "fish". Recipes for which the dishes were prepared, it was impossible to name the most exquisite, nevertheless it was not for nothing that visitors were invited at least once in seven days to give up meat. The fact is that fish is an excellent dietary product, the source of many useful substances, including phosphorus, which is so necessary for our body. Then in the dining rooms in the menu there was mostly fried and steamed fish. Today we can pamper your taste buds with more interesting dishes. Fortunately, the current fish recipes are very refined.

But we decided not to pick and choose yet, but to tell you how a simple but very useful dish is prepared, which we hope after reading this article, will become an indispensable component of your family's menu. It's a casserole with potatoes and fish. In the oven cooked, it is delicious. In addition, most importantly, the dish is nourishing, and time for it our modern, constantly busy hostess will not spend much.

So, a casserole with potatoes and fish. In the oven or multivarke, by the way, it's up to you to cook it, because the recipes offered by us are perfect for a miracle stove.

A small digression

As a rule, when preparing such a dish, like a casserole with potatoes and fish, in the oven, usually take sea fish. As it is known, there are less bones in it, which is a plus. The variety does not matter. Who likes what. As for potatoes, ideally, of course, it is best to take young tubers. But the condition is optional. In addition, remember that a classic recipe can always be slightly adjusted. In its, so to speak, taste. And the last thing - a casserole with potatoes and fish in the oven is prepared quite quickly, so keep this in mind and do not miss the end time of the process.

Classic Edition

This will be the easiest casserole of pollock. To cook it, you need to stock up to five hundred grams of fish (you must always have fillets), three or four large potatoes, one hundred grams of hard cheese, mayonnaise and sour cream (100 grams), one large onion.

The process of cooking is simple. Potatoes should be cut into circles, the other components - arbitrarily. Salt and pepper. Then, in a form, greased in advance, all the products put in layers. And potatoes should be below and above. Then pour the next casserole with a mixture of sour cream and mayonnaise and send it 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.

The variant is complicated

And now we will try to modify the recipe a little. Fish, potatoes and onions we take as much as in the previous version, but we will add more mushrooms, enough will be three hundred grams. We will also need an egg, several cloves of garlic, a couple of spoons of flour and dill.

Cooking

We cut the fish again arbitrarily, but already in large pieces, but the potatoes will need to be grated (only large ones). Mushrooms, along with cut onions, fry. Then we build a casserole. At the bottom we put grated potatoes, after - fish, then mushrooms with onions. Sprinkle with dill. And then pour a mixture of eggs, flour and garlic. Well, that products pepper-salt, you can not recall. This is known to every hostess without us. All. The casserole goes to the oven at the same time and at the same temperature as the first, classical, so to speak.

Casserole with pike perch and potatoes

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

How to cook? Yes, it's very simple. Again we lined the bottom of the shape with cut potatoes, tomatoes + onions, then large pieces of fish. The only nuance - pike perch must be previously coated with soy sauce. On top, sprinkle our dish with cheese, pour abundantly sour cream. All. It's time for 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 the child does not offer a dish, cooked using soy sauce, pepper or any other, especially adult ingredients. But for them there is a version of fish casserole.

To cook it, you need to cook a half-kilogram of mashed potatoes. Half of it is put in a greased form, put grated carrots on top, then - fish. Afterwards, cover everything with the remnants of mashed potatoes. Make a sauce of two eggs and a glass of sour cream. Pour the casserole. Cooking for half an hour.