Rice Casserole with Fish and Vegetables
by Editorial Staff
A wonderful lunch or dinner for the whole family – a rice casserole with fish and vegetables. Fish casserole turns out to be very tasty and satisfying, such a dish can please all family members. Fish casserole in the oven is a popular dish, but it was this recipe that won me and my loved ones many years ago. Very often I cook such a casserole, and it always turns out incredibly tasty.
Cook: 1 hour
Servings: 3
Ingredients
- Fish fillet (I have a hake) – 500 g
- Rice, boiled until half cooked – 1 cup (230 g)
- Onions – 200 g
- Carrots – 200 g
- Sour cream – 150 g
- Eggs – 3 pcs.
- Hard cheese – 80 g
- Vegetable oil – 3-4 tbsp
- Lemon (juice) – 0.5 pcs.
- Spices for fish – 2 tbsp
- Salt to taste
Directions
- Before preparing the rice casserole with fish and vegetables, we prepare all the necessary ingredients. Cook rice until half cooked (10-12 minutes after boiling). We turn on the oven to heat up to 180 degrees.
- Cut the fish fillet into pieces. Add salt, spices, and lemon juice to the fish. Stir and leave the fish to marinate.
- Cut the onion into strips. Rub the carrots on a coarse grater. Fry carrots and onions separately in vegetable oil.
- On the bottom of the dish, greased with vegetable oil, lay out the ingredients in the following sequence: boiled rice until half cooked, pieces of fish fillet, fried onions, fried carrots, and again rice.
- Prepare the filling: mix the sour cream and eggs, add a little salt and stir with a whisk.
- Fill the top with rice with fish and vegetables with cooked filling and sprinkle with grated cheese. We place the mold in the oven, preheated to 180 degrees. Cook the casserole for 35 minutes.
- Rice casserole with fish and vegetables is ready.
Enjoy your meal!
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