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
- Peel the potatoes, wash and cut into slices about 4 mm thick. To boil water.
- Pour boiling water over the prepared potatoes. Cook over medium heat for about 15 minutes. Then put the potatoes in a colander and cool.
- Wash the defrosted fish fillets and cut into slices about 1.5-2 cm wide.
- Put the fish in a bowl, salt, and pepper, add mayonnaise.
- Mix well and leave for 10 minutes.
- 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.
- 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.
- Place a layer of fried onions.
- Then lay out the fish (leave a few pieces to decorate the top layer).
- 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.
- 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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