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!
Cook: 50 minutes
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
Directions
- 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!
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