Potato Casserole with Fish

by Editorial Staff

My favorite casserole is potato and fish. An easy-to-prepare dish – to your table. This fish casserole is suitable for a regular dinner and for a festive one.

Cook: 1 hour 20 minutes

Servings: 4

Ingredients

  • Potatoes – 1 kg
  • Pollock or pangasius fillet (thawed) – 600 g
  • Small onions – 2-3 pcs.
  • Vegetable oil – 2-3 tbsp
  • Mayonnaise (lean) – 70-100 g
  • Salt to taste
  • Ground black pepper – to taste
  • Spices (for example, dried basil) (optional) – to taste
  • Parsley (for serving) – 2-3 sprigs

How to make fish and potato casserole:

Directions

  1. Peel the potatoes, wash and cut into slices about 4 mm thick. To boil water.
  2. Pour boiling water over the prepared potatoes. Cook over medium heat for about 15 minutes. Then put the potatoes in a colander and cool.
  3. Wash the defrosted fish fillets and cut into slices about 1.5-2 cm wide.
  4. Put the fish in a bowl, salt, and pepper, add mayonnaise.
  5. Mix well and leave for 10 minutes.
  6. Peel the onion, rinse and cut into half rings. Preheat a frying pan, pour in vegetable oil. Put onion and fry, stirring occasionally, over medium heat (3-5 minutes). Cool down.
  7. Turn on the oven (preheat to 180 degrees). Grease a baking dish with vegetable oil. Put half of the potatoes in a mold, add salt.
  8. Place a layer of fried onions.
  9. Then lay out the fish (leave a few pieces to decorate the top layer).
  10. Then another layer of potatoes. Season with salt and grease with mayonnaise. Put pieces of fish on top (for beauty) and send them to a preheated oven.
  11. Bake at 180 degrees for 30-40 minutes. Decorate the finished potato casserole with fish with chopped herbs.

Enjoy your meal!

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