Fish Casserole “Royally”
by Editorial Staff
Fish casserole according to this recipe is cooked in an oven. Fish casserole contains not only a lot of protein and carbohydrates but also vitamins, which are rich in bell peppers, onions, and garlic. The fish is very tasty, with a bright garlic aroma. Enjoy your cooking!
Cook: 1 hour 5 minutes
Servings: 6
Ingredients
- Fillet of white fish – 1 kg
- Potatoes – 500 g
- Champignons – 300 g
- Onions (medium size) – 1 pc.
- Bulgarian pepper – 1 pc.
- Vegetable oil – 3 tbsp
- Salt to taste
For the sauce:
- Butter – 80 g
- Garlic – 2 cloves
- Wheat flour – 30 g
- Cream 10% – 200 ml
- Sour cream 15% – 100 ml
- Salt – 1 teaspoon
- Turmeric – ½ teaspoon
- Sugar – ½ teaspoon.
For filing:
- Fresh dill
Directions
- For cooking, you can take any white fish fillet, I have 650 g of the cod fillet and 350 g of the sole fillet. Boil potatoes in their skins in salted water until tender. Preheat the oven to 180 degrees.
- Pre-thaw the fish, drain the excess liquid. Blot the fish with a paper towel and cut into large cubes about 4-5 cm. Remove bones from the fillet, if any.
- Peel the boiled potatoes and cut them into slices.
- Cut the mushrooms into slices.
- Cut the bell pepper into squares of about 1.5 cm.
- Cut the onion into half rings.
- Pass the garlic through a press.
- Add vegetable oil to a preheated skillet. Fry the onion until light golden brown.
- Add mushrooms and fry for another 5 minutes. In the end, add salt and stir.
- Melt the butter in another skillet. Gradually add flour with constant stirring.
- Stir constantly, pour in the cream and sour cream. Continue stirring.
- Salt the sauce, add sugar, garlic, and turmeric. Cook the cream sauce for another 5 minutes.
- Place the potatoes in an ovenproof dish. Distribute fish, mushrooms with onions, and bell pepper on top.
- Pour over the sauce generously. Put fish and potatoes in an oven preheated to 180 degrees for 30 minutes.
- Sprinkle the fish casserole with chopped dill before serving.
Enjoy your meal!
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