Fillet of White Fish Baked in Tomato Soufflé

by Editorial Staff

Fillet of white fish, baked in tomato and milk sauce, is an unusual dish made from simple, familiar products. After baking, the sauce-pouring from milk with tomato paste turns out to be similar to a soufflé – tender and melting in the mouth. The fish is baked in portioned tins, which adds sophistication to the dish.

Summary

Prep Time	10 mins
Cook Time	28 mins
Total Time	38 mins
Course	Baking

Ingredients

Fillet of White Fish Baked in Tomato Soufflé

For filing:

Fresh greens (dill) – to taste

Instructions

Cut the fish fillets into medium pieces. Sprinkle the fish with salt and black pepper.
Heat a skillet with vegetable oil over medium heat. Fry the fish on both sides. Fry quickly – 2-3 minutes.
Break the egg into a bowl and pour in the milk. Whisk and add tomato paste. Salt. Stir the egg mixture again.
Place the fish in portioned baking dishes (I have ramequins). Pour the egg mixture over the fish.
Bake the fish in the tomato soufflé in the oven for 25 minutes. Fish baked in tomato soufflé is ready! Leave the dish to cool slightly. Serve the fish to the table, sprinkle with finely chopped herbs.

Bon Appetit!

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.