Fish Casserole with Cream
by Editorial Staff
Delicate, juicy fish casserole with a mild creamy taste will surely appeal to fish lovers. You will have a gourmet dinner without too much difficulty.
Cook: 40 minutes
Ingredients
- Fillet of white fish (tilapia) – 250-300 g
- Leeks – 1 pc.
- Cream – 100 ml
- Butter – 2 tbsp
- Dried thyme – 0.5 teaspoon
- Ground nutmeg – 1 pinch
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the ingredients for the fish casserole. Defrost the fish fillets (I have tilapia). Remove the top leaves from the leek and rinse them well, there may be sand.
- Cut the leeks into thin rings. Cut the tilapia into pieces, season with salt and pepper.
- Stir in the cream, nutmeg, and thyme. Salt to taste. Fry the leeks in butter until soft.
- Put 2/3 of the fried leeks in a mold. Place tilapia pieces on top of the leek.
- Put the remaining leeks on the fish. Gently pour the cream over the leek.
- Turn on the oven to heat up to 180 degrees. Place the dish in the oven and cook the fish casserole for 40 minutes. If you have a metal or silicone mold, then preheat the oven in advance and bake the fish with cream for 25-30 minutes.
- The fish casserole with cream is ready.
Bon Appetit!
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