Casserole with minced fish and potatoes - a 2-in-1 dish - both fish and garnish. For me, this dish is a great way to feed my family tasty, satisfying and healthy.

Any fish can be used, preferably sea fish. Now in stores they sell ready-made minced fish, if you are satisfied with its quality, then use it.

Potatoes for casseroles can be cut into slices or grated.

So, for cooking potato casserole with minced fish in the oven, we will immediately prepare all the products on the list.

Put the fish fillets in a blender, add onions and carrots.

We punch well all the ingredients of the minced meat until smooth. You can scroll the fish and vegetables through a meat grinder.

Add salt and pepper to the resulting minced meat to taste. Mix the minced meat again.

Peel the potatoes and rub on a medium grater. Let's squeeze it out of the juice with our hands.

Add salt and pepper to taste. Mix potatoes with spices well.

Grease the baking dish with vegetable oil, put half of the grated potatoes on the bottom of the form.

Put all the minced fish on the potatoes.

Cover the minced fish with the remaining grated potatoes.

Grease the potatoes with sour cream on top. We send the form with the casserole to the oven preheated to 170 degrees C for 60 minutes.

The casserole with minced fish and potatoes is ready!

Bon Appetit!

Hearty, extraordinary, aromatic fish and potato casserole. A simple dish from the series "I put everything in one bowl and it prepares itself".

Fish fillet - 500-700 g
Potatoes - 500-700 g
Onion - 1-2 onions
Mayonnaise - 100-200 g
Cream (milk) - 50-100 g
Hard cheese - 50 g
Vegetable oil -1-2 tbsp. spoons
Salt to taste

Any fish fillet, even pollock, even salmon. I used the pangasius fillet, which we usually sell as sole fillet. It is greasy, and is perfect for baking with potatoes.
The rest of the products are the most common. If there is no cream and cheese, you can do without them.

Defrost the fillet. Peel the potatoes and onions.

Grease the baking dish with oil. You can use a deep, large skillet. Only, of course, without plastic and other flammable handles.

Cut the potatoes into slices. Better thinner, it tastes better. We spread the slices overlapping in one layer. Put the fish fillets cut into pieces on top.

Sprinkle with chopped onion half rings. Salt.

We do the second layer in the same way. Do not forget to add salt. And cover it with potato slices.

The layer scheme is as follows - potato-fish-onion-potato-fish-onion-potato. Next, stir the mayonnaise with cream. And pour it evenly over the top.

We put in the oven for about 30 minutes at a temperature of 180 degrees. These are indicative parameters. The time and temperature depends a lot on the oven. Some heat "hard", others "soft", although you set the temperature alone. So look at the browning and readiness of the potatoes, which can be determined by piercing the casserole with a fork or, more conveniently, with a bamboo skewer.
When the dish looks like this

Take out the baking sheet, sprinkle with grated cheese.

And put it back into the oven for a few minutes, until browning.

You can eat potato casserole with fish both hot and cold.

So that after placing the casserole in the oven, you can do nothing at all, you can sprinkle the cheese right away, but then put the baking sheet lower so that the top does not burn, and set the temperature a little lower so that the bottom is not too fried.

Do not talk about the benefits of seafood for a long time. They are rich in vitamins and minerals. There are many cooking options: fish is fried, stewed, steamed, grilled, etc. And fish casserole with potatoes can take its rightful place on your table and become a favorite dish even for children. From simple and affordable products, you can easily prepare a hearty dinner.

The surest option to buy fresh fish is to buy it live, if there is no such possibility, then we look at it carefully and evaluate it according to the parameters listed below.

• The torso. Press with your finger on the side, if when you press the hole quickly disappears, then the product is fresh.
• Meat. Pay attention that it is not flocculent.
• Gills. Choose red and clean ones. Do not take if you see a white or gray coating on them.
• Ice. When buying frozen fish, look carefully at the ice, it should be transparent or slightly white.

Cooking in the oven

A casserole with fish and potatoes in the oven is very easy to prepare. You can take any fish, but more will go oily.

Classic recipe

You will need:

• fish fillet - 600 g;
• potatoes - 500 g;
• hard cheese - 100 g;
• mayonnaise - 100 ml;
• sour cream - 150 ml;
• onions - 2 pieces;
• vegetable oil - for lubrication;
• salt, pepper - to taste.

Preparation

1. Chop potatoes, onions, fish fillets, chop cheese.
2. Lay the potatoes, fillets and onions in layers. Season with salt, cover with potatoes.
3. Mix mayonnaise and sour cream, add ingredients.
4. Bake at 180 ° C for 30 minutes.
5. Sprinkle cheese on the dish and place in the oven for another 10 minutes.

Oven fish and potato casserole is ready. You can garnish it with herbs and serve with vegetables or fresh cabbage salad.

For children's menu

Fish must be present in the child's diet. It will enrich the body with vitamins A and D, omega-3 and omega-6 fatty acids. Fish and potato casserole for children is made from low-fat fish fillets as in the photo. You can make a casserole with canned cod.

You will need:

• potatoes - 500 g;
• fish - 300 g;
• butter - 3 tablespoons;
• carrots - 1 piece;
• egg - 2 pieces;
• sour cream 15% - 150 ml;
• salt - a pinch.

Preparation

1. Pre-boil the potatoes and mash in mashed potatoes.
2. Cut the fillets into small pieces.
3. Grate the carrots on a coarse grater.
4. Whisk eggs and sour cream.
5. Spread the mashed potatoes, fillets and carrots in layers.
6. Pour over the sour cream and egg sauce.
7. Send to bake in the oven for 30 minutes at 180 ° C.

Sprinkle with mild cheese or greens if desired. Serve to your baby with a cucumber, tomato or his favorite vegetables.

With mushrooms

You will need:

• fillet - 600 g;
• mushrooms - 300 g;
• hard cheese - 50 g;
• sour cream - 150 ml;
• ground crackers - 20 g;
• flour - 20 g;
• salt, pepper - to taste.

Preparation

1. Cut the fish into small pieces.
2. Fry the mushrooms in oil, add flour at the end.
3. Grind the cheese on a coarse grater.
4. Grease a baking sheet with oil, add fish, then mushrooms. Drizzle with sour cream. Sprinkle with breadcrumbs, cheese.
5. Bake at 180 ° C for 30 minutes.

The dish according to this recipe is obtained with an appetizing crust, and the already familiar taste is diversified by mushrooms.

With tomatoes and herbs

You've already learned how to make a canned fish casserole, this time try adding tomatoes to it.

You will need:

• potatoes - 800 g;
• fish - 500 g;
• tomatoes - 3 pieces;
• onions - 2 pieces;
• hard cheese - 50 g;
• cream - 100 ml;
• greens - 50 g;
• salt, pepper - to taste.

Preparation

1. Chop fish and potatoes.
2. Chop the onion in half rings, the tomatoes in slices, the cheese in thin slices. Chop the herbs.
3. Put the potatoes in the form, salt. Top - onion, fish, salt and cream, sprinkle with herbs. Upstairs - tomatoes. Cover with cheese plates and top with the rest of the cream.
4. Bake at 200 ° C for 30 minutes.

Spices will help you diversify the dish. Basil, fennel, cardamom, cumin, saffron, turmeric, lemon balm go well with fish. Experiment with flavors and you will have your own masterpiece.

With minced fish

The fish casserole recipe differs in that it consists of minced fish and ready-made mashed potatoes. You can cook minced meat yourself or buy ready-made. Minced salmon, hake, pollock are suitable.

You will need:

• potatoes - 4 pieces;
• minced meat - 350 g;
• eggs - 2 pieces;
• onions - 2 pieces
• hard cheese - 100 g;
• milk - 2 tablespoons;
• salt, pepper - to taste.

Preparation

1. Make mashed potatoes.
2. Chop the onion finely.
3. Combine eggs, milk, salt and pepper.
4. Grate the cheese coarsely.
5. Place mashed potatoes and onions in an oiled dish. Then minced meat, seasoned with salt and pepper, again onions. Another layer of puree and cover with beaten egg.
6. Cook at 180 ° C for 30 minutes.
7. After half an hour, sprinkle with cheese and leave in the oven for another 10 minutes.

Potato casserole with fish in the oven is ready. Prepare the sauce for it. Combine tomato paste, sour cream, spices and herbs.

Fish casserole with potatoes in a slow cooker

If you need to quickly cook dinner and make a minimum of effort, a multicooker will help. Try an easy fish casserole with potatoes that all family members will love.

You will need:

• potatoes - 6 pieces;
• fillet - 600 g;
• onion - 1 piece;
• mayonnaise - 100 ml;
• hard cheese - 100 g;
• salt, pepper - to taste.

Preparation

1. Cut the potatoes into slices, mix with mayonnaise.
2. Cut the fillets into small pieces. Add pepper, salt.
3. Cut the onion into half rings.
4. Grate hard cheese on a coarse grater.
5. Coat the multicooker with vegetable oil.
6. Place a layer of potatoes, then fillets and onions. Sprinkle with cheese.
7. Select the Bake mode, set the timer for 50 minutes and bake.

After the beep, the fish potato casserole is ready. Do not rush to get it right away, let it cool a little so that the cheese freezes and the mass lags behind the walls of the bowl.

Step 1: prepare the potatoes.

I wash potatoes with a brush under running water. Fold in a saucepan, fill with water and cook until tender for 30-40 minutes. When the jacket potatoes are ready, drain the water and let it cool. Peel the cooled potatoes and cut into 0.5 centimeter circles. Grease the baking dish with fat and lay out the chopped potatoes. Sprinkle with salt, pepper and chopped sage.

Step 2: prepare the vegetables.

Pour some water into a saucepan, set to boil. When the water boils, salt and put the leeks, previously cut into rings, into the water. Blanch the onion in boiling water for 2 minutes and put it on a sieve to glass the water. Place the leek rings in a layer over the potatoes. Salt, pepper and sprinkle with sage. Cut the tomatoes into thin rings of about 0.5 centimeters, and cut the head of fennel into 0.5x0.5 centimeter cubes. We spread the tomatoes and fennel in layers, not forgetting to salt and pepper.

Step 3: chop the fish.

Rinse the fish fillets with cold water and lay them out on a paper towel to dry them. Cut the fish into pieces of 2-3 centimeters and spread on top of the vegetables in dense rows.

Step 4: fill in the casserole.

Peel the garlic and push through the garlic dish, mix with cream and sour cream, add salt and pepper to taste, mix. Fill our casserole with the resulting mixture on top of the fish layer.

Step 5: bake in the oven.

We turn on the oven and heat it up to 180 degrees. Put the casserole dish in the oven for 15 minutes. Meanwhile, take a fine grater and rub the Parmesan. Finely chop the greens, you can take parsley, basil and dill. When the allotted time has passed, we take the form out of the oven and sprinkle the casserole with grated cheese and herbs. We send to bake for another 15 minutes.

Step 6: serve.

Cut the finished casserole directly in the form into portions. Gently transfer with a spatula to plates and serve until it has cooled down. Bon Appetit!

Fish and potato casseroles work well with marine fish. Ideal for fillets of sole or cod.

You can experiment with seasonings to your liking, with fish rosemary, ground nutmeg, black pepper, thyme are perfectly combined.

Casseroles using potatoes are quite high in calories, in 100 grams of a dish 180-300 calories, depending on the rest of the ingredients, so 200-300 grams of casserole are needed for one medium serving.

30.03.2018

Oven fish casserole with potatoes is a dish that will harmoniously fit into your family diet. You can add different vegetables to it to your taste. Each time you create a casserole with new flavors.

Oven fish and potato casserole contains a minimum of calories and maximum flavor. Its scent will instantly gather all your loved ones at the dinner table.

Ingredients:

• hake (fillet) - 300 g;
• potato tubers - 4 roots;
• turnip onion - 1 head;
• milk - 140 ml;
• nettle;
• eggs - 3 pieces;
• olive oil - 1 tsp spoon;
• salt;
• seasoning mixture.

On a note! This recipe can be used to make a casserole from any fish.

Preparation:

1. We will prepare the products we need. We clean, rinse and dry the vegetables. Rinse and dry the hake.
   
2. Cut the potato roots into thin strips. This will make our casserole cook faster.
   
3. Boil some water, salt it.
4. Lay out the potatoes. Cook it for ten minutes. We drain the water.
   
5. Cut the turnip into half rings.
6. Heat some unflavored vegetable oil in a frying pan, add the onion.
7. Pass it slightly. You can pre-scald the turnip with boiling water, then unnecessary bitterness will come out.
8. Prepare nettle leaves: rinse, pour over with boiling water. Chop them up and add them to the onion at the very end of the frying.
   
9. Cut the fish fillet into strips. Try to keep them about 1 cm thick.
   
10. Prepare the filling: drive eggs into the milk, add salt and seasonings.
    
11. Using a whisk, combine the ingredients until smooth.
    
12. Prepare casserole tins. Lubricate each with olive oil.
13. Put the potatoes first, then the fish fillets. Salt the ingredients.
    


14. Add fill to the molds. Do not fill in the molds to the very top, as the mold may leak out during the heat treatment.
    
15. Cook the casserole for 30-35 minutes. The temperature threshold is 180 degrees.
    
16. Let us cool the delicacy slightly and you can serve it to the table.

On a note! You do not need to distribute the casserole among the tins, but cook it in a baking sheet.

And this casserole is truly a festive dish. The cheese crust gives it spicy notes and a unique taste.

Ingredients:

• fish fillet - 400 g;
• potato tubers - 0.5 kg;
• tomatoes - 3 pieces;
• cheese - 80 g;
• sour cream - 3 tablespoons. spoons;
• cream with a fat content of 20% - 6 tablespoons. spoons;
• mustard - 1 tsp spoon;
• freshly squeezed lemon juice - 1 table. spoon.

Preparation:

Unusual casserole

A casserole of fish and vegetables in the oven with green peas will not leave anyone indifferent. It is tasty, satisfying, fragrant!

Ingredients:

• potato tubers - 1 kg;
• refined olive oil - 4 tablespoons. spoons;
• nutmeg - 1/3 teaspoon spoons;
• turnip onion - 1 head;
• carrot root vegetable;
• celery stalks - 3 pieces;
• starch (corn only) - 0.5 table. spoons;
• milk - 500 ml;
• cheese - 170 g;
• mustard - 1 table. spoon;
• parsley;
• pollock fillet - 1 kg;
• eggs - 4 pieces;
• green peas - 0.1 kg;
• salt;
• black pepper.

Preparation:

1. We clean the potato roots, rinse them.


2. Season the potatoes with nutmeg, add 2 tablespoons. tablespoons of olive oil, as well as salt and black pepper.
3. We make mashed potatoes. For now, cover the pan with a lid.
4. We take a deep frying pan. Add 2 tables to it. tablespoons of olive oil.
5. Peel the onion and carrot root vegetable. Chop vegetables.
   
6. We wash the celery stalks and chop them into rings.
7. Put celery, carrots and onions in a frying pan.
8. Saute the vegetables on the minimum burner until they soften.
9. Combine milk with corn starch, stir until smooth.
   
10. Pour the resulting sauce into the pan.
11. Rub the cheese.
12. Rinse the parsley and chop finely.
13. Add lemon juice, mustard, cheese and parsley to the vegetables in the pan when the mixture boils.
14. Stir and remove from the stove after a couple of minutes.
15. We wash the fish fillet, dry it and cut into thin strips.
    
16. Grease a baking sheet with oil. We need dishes with a volume of 2.5 liters.
17. Lay out the slices of pollock fillet evenly.
18. Salt and sprinkle with pepper.
19. Cook in advance, as they say, hard-boiled eggs.
20. Peel them and chop them into small cubes. Advice! So that the shells easily come off the eggs, pour cold water over them after boiling.
    
21. Put green peas on top of the fish, and then eggs.
22. Pour the sauce over the dish.
23. Distribute mashed potatoes evenly over it.
24. Preheat the oven to 200 °.
25. We send the preparation of the casserole into it. We bake for half an hour. The dish should be covered with a beautiful golden brown crust. Ready!