Casserole with Fish and Potatoes

by Editorial Staff

The recipe for the most delicate casserole with fish and potatoes in egg filling! Thanks to the egg filling, the casserole turns out to be incredibly tender, juicy, and tasty!

Summary

Cook Time	50 minutes
Total Time	50 minutes
Course	Side Dish

Ingredients

Fillet of white fish (I have frozen cod) – 700-800 g
Potatoes – 700-800 g
Fresh carrots – 2 pcs.
Eggs – 7-8 pcs.
Milk – 1 glass
Seasonings to taste
Salt to taste
Ground black pepper – to taste
Vegetable oil – for lubricating the mold

Instructions

Cut the carrots into medium-thick rounds.
Slice the potatoes as well.
Make scrambled eggs and milk, add salt and your favorite seasonings.
Grease a heatproof dish and layout the white fish fillets. Season each piece with a little salt and pepper to taste.
Top with slices of carrots and then potatoes.
Cover the casserole with an egg scrambled eggs and top with grated cheese.
Put the casserole in the oven, preheated to 180-200 degrees, until the potatoes are fully cooked, this is about 40 minutes.
A delicious and tender potato casserole with fish is ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.