Fish and Cauliflower Casserole
by Editorial Staff
If you want to cook a healthy and tasty dish at the same time, then this casserole is a very good choice. It turned out very tasty!
Cook: 1 hour 15 minutes
Servings: 8
Ingredients
- Fillet of white fish (cod, hake, pollock, pike perch, etc.) – 1 kg
- Fresh cauliflower – 1 head (about 800 g)
- Onions – 3-4 pcs. (about 500 g)
- Carrots – 1-2 pcs. (300 g)
- Tomatoes – 1-2 pcs.
- or tomato paste
- Milk – 150 ml
- Egg – 1 pc.
- Hard cheese – 200 g
- Vegetable oil – for frying
How to make a fish and cabbage casserole:
Directions
- Preheat the oven to 190 degrees (170 degrees in convection mode). Grate the carrots on a coarse grater, finely chop the onion and fry them in a preheated pan with vegetable oil until slightly golden brown. We spread it in an even layer on the bottom of the heat-resistant form.
- Cut the fish into small pieces and spread it in a dense layer on the onion and carrot.
Salt, pepper and put in a preheated oven for 15 minutes. - Cut the cauliflower from the head of cabbage, chop it coarsely and boil it in salted water (about 10 minutes). Drain, let cool slightly, and cut into smaller pieces.
- Mix milk and egg in a separate bowl. Salt and pepper lightly. You can add any seasoning to taste. If we use tomato paste, then add it to this mixture. If using tomatoes, cut them into slices.
- We take out the fish from the oven. It should be practically finished.
- Put the cauliflower on the fish with the next layer. Pour the milk-egg mixture evenly on top.
- We rub the cheese. We spread the chopped tomatoes and sprinkle with cheese.
- Put in the oven for 30 minutes or until golden brown.
- Everything is ready! Here is such a casserole made of fish with cabbage.
Enjoy your meal!
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