Fish Baked in Milk with Cheese
by Editorial Staff
Hake fillet baked in milk is a dish that will literally make your whole family love fish. Cut the fish fillet into pieces, put it in a mold, fill it with a mixture of milk, eggs, and grated cheese and send it to the oven. The fish is tender and juicy, and the cheese crust is rosy and appetizing.
Cook: 35 minutes
Ingredients
- Hake fillet (or pollock, or cod) – 300 g
- Milk – 80 ml
- Hard cheese – 20 g
- Egg – 1 pc.
- Salt – 1 pinch (to taste)
- Ground black pepper – on the tip of a knife (to taste)
- Vegetable oil (for lubricating the mold) – 15 ml (1 tablespoon)
- Green onion (for decoration) – 1 pc.
Directions
- Cut the fish fillet into pieces of about 2 cm.
- Combine milk, egg, salt, and pepper in a deep bowl.
- Shake with a fork until smooth.
- Rub the cheese on a coarse grater and add to the milk and egg mixture. We mix.
- Grease a baking dish (the size of my baking dish is 10×15 cm) with vegetable oil and put the fish there.
- Fill the fish with the prepared milk-egg mixture with cheese.
- Cover the mold with foil and send the fish in milk to the oven, preheated to 180 degrees, for 25 minutes.
- 5 minutes before cooking, remove the foil so that the cheese crust is browned.
- Finely chop the green onion and sprinkle the baked fish on top.
- We serve the baked fish while still hot, complemented with a light salad of fresh vegetables or more satisfying mashed potatoes – at your discretion. Also, it is ideal to serve lemon slices and white sauces with such fish baked in milk and cheese.
Enjoy your meal!
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