Product with great benefit and vitamin content is fish that everyone should eat. To diversify the diet of adults and children, you can prepare a casserole from fish fillets of river or sea species. As a result of baking, products do not lose their benefits and retain vitamin composition and they turn out soft. A delicious meal is guaranteed!

How to cook fish casserole

If children do not like clean fish (fried, stewed or boiled), then preparing fish casserole will come to the aid of mothers and housewives. Observers will also like this dish. dietary food, because it is low-calorie, has medicinal properties, has a vitamin and mineral composition, is easily digested. To enrich the dish, vegetables, cereals, potatoes or mushrooms are added to the fish. You can use any fish: river, sea, fatty or dry. If you use frozen meat, defrost it until tender before cooking.

How to cook fish casserole: first you need to prepare the ingredients. It is better to use fish fillets or canned fish so as not to clean the product from unnecessary parts. The meat is cut into small pieces, and other products are chopped similarly: vegetables, mushrooms, potatoes. The cheese is finely grated, a filling of dairy products and spices are prepared. All that remains is to place these components in a high-temperature-resistant form and cook them baked in the oven or steamed in a slow cooker.

In the oven

A common cooking option is fish casserole in the oven. For it, products are cut into small oblong pieces and placed in a mold. You can pre-fry the fish (marinate salmon in lemon and oregano, mix with beans) or use raw meat. The fillet is transferred to a baking dish, coated with oil, sprinkled with vegetables or rice, cheese, and simmered for about half an hour at 180 degrees. When serving, you can add lemon and dill to the dish.

In a slow cooker

Fish casserole in a slow cooker is considered the easiest to make, resulting in a soft, delicate consistency. Using the device will allow you to prepare Dukan meals so that those who are losing weight can eat deliciously and without putting on extra pounds. In a multicooker, you can prepare a casserole from fish cut into pieces or twisted through a meat grinder. All prepared products are placed in a bowl, flavored with vegetables and spices, and stewed using the “Baking” or “Steaming” program for 40-50 minutes.

Fish casserole recipe

How to cook fish casserole is useful for every cook to know. A recipe for casserole with fish will help with this, which will explain step by step all the stages, from preparing the products to serving. Delicious dishes easy to make - you can start with simple technologies like using minced meat with vegetables or mushrooms, gradually increasing complexity using fillings and sauces. Homemade recipe casseroles of fish and potatoes or rice will become a signature dish for many chefs and will surprise gathered guests and friends.

With potatoes in the oven

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 157 kcal.
• Purpose: for lunch.
• Kitchen: author's.

Potato casserole with fish, made in the oven, is popular recipe. Many housewives prepare it to please family members with delicious food. hearty dish. The fish pairs wonderfully with the potatoes, creating a nice baked crust of grated cheese and cream. The latter can be replaced with milk or sour cream, seasoned with black pepper or thyme.

Ingredients:

• fish fillet – 0.6 kg;
• potatoes – 10 pcs.;
• onions – 2 pcs.;
• mayonnaise – 0.15 l;
• cream – 75 ml;
• cheese – 50 g;
• vegetable oil – 15 ml.

Cooking method:

1. Place potato slices on the oiled bottom of the pan, and on top – pieces of fish and onion half rings.
2. Add salt and repeat layers.
3. Pour in the mixture of mayonnaise and cream, cook for half an hour in the oven at 180 degrees.
4. Sprinkle with grated cheese and cook for a couple more minutes until the crust is browned.
5. Serve with pasta and cream and garlic gravy.

From minced fish

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Casserole with minced fish is considered classic dish, which is served in many children's institutions. This recipe will help you make a fragrant dish, seasoned with a generous portion of onions. The dish can be served warm as light dinner for an adult or child, or use cold as a quick snack during a lunch break or school break. In both versions the casserole is very tasty.

Ingredients:

• minced fish – 400 g;
• rice cereal – 100 g;
• onion – 1 pc.;
• sunflower oil– 20 ml;
• milk - a glass;
• cheese – 100 g.

Cooking method:

1. Cook the rice until half cooked, combine with cheese shavings.
2. Cut the onion into cubes, fry until golden, mix with minced meat, add salt and pepper.
3. Place half of the rice in a baking dish fish filling, cover with cereal. Sprinkle the surface with cheese and pour milk.
4. Cook for 40 minutes at 180 degrees. Serve with sour cream or cream sauce.
5. Milk can be replaced with cream or sour cream combined with water.

Like in kindergarten

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 122 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Delicious fish casserole as in kindergarten it turns out if you mix fish fillets with milk sauce and bake in the oven. This delicacy has a rich composition, contains a lot of healthy protein, fluorine and iodine, therefore it is indispensable for the child’s body. Adults may also enjoy a treat made from kindergarten, it is easily and quickly digested and does not contain many calories - an excellent option for those losing weight.

Ingredients:

• fish fillet – 0.3 kg;
• milk – half a glass;
• flour – 20 g;
• eggs – 1 pc.;
• butter– 10 g;
• breadcrumbs– 30 g.

Cooking method:

1. Boil the fillet in salted water, six minutes is enough.
2. Make the sauce: dry the flour in a dry frying pan until creamy, pour in boiled milk and add butter. Stirring continuously, let the butter melt and turn off the heat.
3. Place the fish in a baking dish, soften with a fork, pour in the beaten egg and milk sauce, repeat layers.
4. Sprinkle breadcrumbs on top and bake for 20 minutes at 180 degrees.
5. Serve with porridge or chopped vegetables.

With cheese

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 186 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Fish casserole with cheese and bacon will be a bright dinner for a large family, distinguished by a pleasant rich aroma and special taste. The cooking recipe involves the use of dry white wine to add special sophistication to the dish, but you can do without it. Best used for cooking sea ​​fish– Pollock, cod or hake are suitable.

Ingredients:

• seasoning for fish dishes – 10 g;
• fish fillet – 0.8 kg;
• dry white wine – half a glass;
• bacon – 50 g;
• cheese – 100 g;
• breadcrumbs – 100 g;
• dill – 40 g;
• butter – 20 g.

Cooking method:

1. Slice in large pieces fish, place in an oiled pan, pour in wine and sprinkle with seasoning.
2. Fry thin strips of bacon in a frying pan for three minutes, mix with breadcrumbs, grated cheese, and chopped dill. Place the resulting mixture on the fillet.
3. Bake for 20 minutes at 200°C. Serve with sun-dried tomatoes.

With rice

• Cooking time: 1 hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 158 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Fish casserole with rice is delicious delicate taste from simple fried fillet with boiled cereal. The recipe will help cooks step by step delicious dish easily, without the need to use specific skills. Fish and rice casserole is aromatic, satisfying and perfectly satisfies hunger. The best option for lunch or dinner.

Ingredients:

• fish fillet – half a kilo;
• rice – 0.3 kg;
• cheese – 150 g;
• lemon – half the fruit;
• cream - a glass.

Cooking method:

1. Wash the rice, cook in salted water until half cooked, cool.
2. Finely grate the cheese, mix a third of the mixture with rice.
3. Cut the fish fillet into pieces, squeeze lemon juice on it, sprinkle with salt and pepper.
4. Place half of the cheese-rice mixture, all the fish on the bottom of the baking dish, and cover with the first mixture. Pour cream, sprinkle with remaining cheese shavings.
5. Bake for 40 minutes at 180°C.
6. Garnish with chopped herbs, cut into portions, serve with spicy dressing.

With vegetables

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 159 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Fish casserole with vegetables in the oven has a pleasant light taste and attractive aroma. To make it, it is better to take fillet of pollock or pike perch, it will turn out more appetizing. Potatoes and carrots are used as additions; if desired, it is possible to add onions, red bell peppers or Brussels sprouts. The egg filling makes the dish especially bright and satisfying.

Ingredients:

• fish fillet – 0.6 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• eggs – 1 pc.;
• milk – 50 ml;
• bread - 4 pieces.

Cooking method:

1. Wash the vegetables, boil them in their skins, cool, peel, and grate coarsely.
2. Crumble the bread, pour in milk, squeeze.
3. Wash the fish, dry it, grind it in a blender, add bread.
4. Chop the onion, fry until transparent, mix with carrots, divide in half.
5. Place half of the vegetables, minced fish, and the other half of the onion-carrot mixture with potatoes into the mold.
6. Brush the top of the casserole with beaten egg and bake for 40 minutes at 180°C.
7. There is an option to use foil, sprinkle ready dish grated cheese. Serve with fresh tomatoes and cucumbers.

From fish fillet

• Cooking time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 145 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pollock fillet casserole can be called one of the most affordable for all housewives, because this fish is inexpensive, but the taste is in no way inferior to expensive types. The following recipe with photos will tell you how to prepare an appetizing dish. The result will be non-greasy delicate delicacy, which harmonizes perfectly with potato additives and a sour cream-egg base filling.

Ingredients:

• pollock fillet – 250 g;
• potatoes – 3 pcs.;
• parsley - a bunch;
• sour cream – 50 ml;
• eggs – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• vegetable oil – 15 ml.

Cooking method:

1. Cut the potatoes into pieces, boil for seven minutes in salted water, cool.
2. Chop the onion coarsely, sauté until transparent, mix with chopped parsley.
3. Coarsely grate the carrots and fry them if desired.
4. Cut the pollock into strips and add salt.
5. Beat eggs with a fork with sour cream and spices.
6. Place some of the potatoes, carrots, fish, fried onion with herbs, fill with egg mixture.
7. Bake for 30 minutes at 180 degrees. Serve with pickled mushrooms and pickles.

With canned fish

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 168 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Canned fish casserole will be a quick and easy dinner for numerous family members. It is possible to use any type of fish for its preparation: mackerel, tuna or sardines, the main thing is that the base is oil and not tomato sauce. The casserole will turn out tasty and rich, with a pleasant, recognizable aroma. If desired, it is supplemented with fried onions, boiled eggs, fresh herbs and mushrooms.

Ingredients:

• potatoes – 5 pcs.;
• onion – 1 pc.;
• canned fish- jar;
• eggs – 2 pcs.;
• cheese – 0.15 kg;
• milk – 50 ml.

Cooking method:

1. Cut the onion small cubes, grate the cheese, boil the egg and potatoes.
2. Fry the onion in oil until translucent, stirring occasionally.
3. Drain the oil from the canned food, soften the contents with a fork, mix with fried onions and coarsely grated eggs.
4. Boiled potatoes soften with a masher, pour in warm milk, stir until pureed, beat in a raw egg.
5. Grease the bottom of the baking dish with oil, transfer half of the mashed potatoes, all of the fish, cover with the second part of the potato mixture. Sprinkle with grated cheese.
6. Bake for 20 minutes at 200 degrees.

With cabbage

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Fish casserole with cauliflower works best when you use white meat - tilapia, hake or cod. This will make the delicacy stand out pleasant combination flowers of fish fillet and green cabbage. The dish gets its unusual notes of taste and smell from its original filling with butter, Dijon mustard and grated cheese with sour cream. It’s quick to prepare, and the result will please the whole family, without exception.

Ingredients:

• cauliflower– 0.75 kg;
• fish fillet – 750 g;
• onion – 1 pc.;
• butter – 50 g;
• sour cream – 40 ml;
• cheese – 75 g;
• breadcrumbs – 50 g;
• sunflower oil – 45 ml;
• Dijon mustard – 35 ml.

Cooking method:

1. Wash the cauliflower, divide into inflorescences, pour in salted boiling water, and boil for 15 minutes. Puree with a blender and fry for four minutes.
2. Add some butter, sour cream, mustard, and salt.
3. Separately, fry the pieces of fish fillet, after two minutes add the chopped onion, cook for four minutes. Mash the fish with a fork, add salt, season with mustard, and heat through.
4. Place fish, cabbage puree in an oiled baking dish, sprinkle with breadcrumbs and grated cheese. Sprinkle with oil, bake for 20 minutes at 180 degrees. Serve with parsley or basil.

With puree

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 184 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Fish casserole with mashed potatoes will help out the housewife if there is little time left for cooking, and you want to surprise your family with a delicious, hearty dish. The easiest way to make it is to use minced fish, which harmonizes perfectly with fried carrots and spicy onions, poured with sour cream and flour sauce with herbs. Grated cheese adds flavor and aroma to the delicacy.

Ingredients:

• carrots – 1 pc.;
• minced fish – 450 g;
• onion – 1 pc.;
• sour cream – 40 ml;
• flour – 20 g;
• parsley – 35 g;
• dill – 30 g;
• potatoes – 5 pcs.;
• milk – 50 ml;
• breadcrumbs – 60 g;
• cheese – 55 g.

Cooking method:

1. Boil potatoes in salted water, add milk and puree.
2. Chop the onion, grate the carrots, fry until golden, add the minced meat, cook for five minutes, stirring occasionally.
3. Season with chopped herbs, flour, sour cream.
4. Place the fish, puree, and sprinkle with breadcrumbs and finely grated cheese into an oiled baking dish. If desired, you can beat an egg on top.
5. Bake for 30 minutes at 180 degrees. Serve with chopped dill.

How to make fish casserole - cooking secrets

Fish casserole will be tasty and healthy if you follow the rules and secrets that experienced chefs reveal to beginners in the world of cooking:

• the casserole will taste better if you put it in a heated oven rather than a cold one;
• season the casserole well with rosemary, nutmeg, a mixture of peppers or thyme, and pour sour cream or beaten milk-egg mixture for softness;
• vegetables and cereals must be well boiled or fried until half cooked before putting into the mold;
• The main components of the dish go well with zucchini, asparagus, garlic, and tomatoes;
• side dishes include pasta, porridge, and cereals;
• The ideal utensil for cooking is a cast iron frying pan with large sides, which helps the heat to be evenly distributed and prevents the sauce from escaping;
• The eggs should be beaten well before pouring so that they do not become scrambled eggs or an omelet;
• dietary casserole it turns out if you take lean dry meat of white species, and it becomes more nutritious when you use red fish;
• It is better to cut the fish into medium pieces, so it will not turn into porridge during baking, but will bake evenly;
• mustard or lemon juice will help hide the specific fishy aroma;
• It is better to lay out the casserole in layers to make a beautiful dish.

Video

It has long been known that fish is a healthy product, so all nutritionists unanimously urge everyone to include it in their diet at least once a week.

My family loves fish dishes, so I always try to cook something tasty, such as a casserole. I often buy pollock and the casseroles made from it turn out wonderful.

Try making this casserole - my child loves it very much.

You need to take 200 g of pollock fillet, lightly boil it (for the fish to be tender, it needs to be put in cold water), cool and divide into two parts. Place one part in a greased form, pour half a portion of thick milk sauce, which I mix with a beaten egg, place the second part of the fish on top and pour the remaining sauce over it. Sprinkle the top of the casserole with crackers and bake in the oven at 170 degrees for 20 -25 minutes. 5 minutes before the end, sprinkle with grated cheese.

I prepare milk sauce like this: 1 tsp. I dry the flour in a dry frying pan without fat so that its color does not change and let it cool. 1/2 tsp. drain Mix the butter with the cooled flour until smooth. I begin to boil 1/2 cup of milk, adding a mixture of butter and flour into it in small pieces, stirring continuously. When the mixture thickens, add 1/2 teaspoon to it. sugar, salt to taste, stir, boil again and remove from heat.

Fish for casserole can be steamed rather than boiled in water, and then it will taste better than boiled fish and retain more nutrients.

I’ve cooked casseroles before without boiling the fish and I didn’t like it, because the fillet in the casserole still turned out a bit tough, but the boiled fillet was soft and tender.

And this casserole is going really well with us! Foil is placed on the bottom of the mold. 1 tomato is cut into slices and placed on top of the foil. Next, take 150 g of steamed pollock, salt it and sprinkle with lemon juice. Onion cleaned, finely chopped, stewed in vegetable oil and spread on the fish in an even layer. In a separate bowl, 4 chopped champignons are fried and placed on a layer of onion. Everything is sprinkled with grated cheese. The foil is wrapped and the mold with it is placed in the oven, preheated to 170 degrees for 20-25 minutes. These casseroles can be prepared separately for each person, or you can make one large one.



For variety, try making this pollock casserole:

Divide the pollock fillet into portions, lightly simmer in a small amount of water, place in a greased form, sprinkle with finely chopped and sautéed onions, add slices of boiled potatoes, pour in white milk sauce with spices for fish and a beaten egg, sprinkle with crackers, grated cheese and bake in the oven. Ready, with golden brown crust Sprinkle the casserole with finely chopped parsley.



You can also bake pollock fillet with pasta (lightly boiled), vegetables (boiled, stewed), topped with the most different sauces, you can use tomato sauce, mayonnaise, or finally personally invented, in any case, the casseroles will turn out tasty, appetizing and will delight you and your family members.

I wish you good luck!

To prepare a casserole with mines, we need: pollock fillet 500 gr. , potatoes 5-6 pcs. , tomatoes 2 pcs. , bow 1 pc. , cheese 150g. ,greens cream 200ml.

Peel the potatoes and cut into thin slices. Cut onions and tomatoes into rings. Cut the fillet into portions and grate the cheese onto coarse grater or cut into thin slices. Mix the cream with salt, pepper and fish spices. Place a layer of potatoes, onions, and then fish in a baking dish and add a little salt



Sprinkle chopped herbs on top and pour a little cream on top. Then lay out the tomatoes and pour a little cream again.



Place the cheese in the last layer and pour the remaining cream around the edges. Preheat the oven until

200 - 220C and bake for about 30-35 minutes.



First you need to defrost the fillet, preferably in a colander to allow excess liquid to drain. While the fish is defrosting, you can pickle the onion: cut it into rings or half rings, lightly salt it, add vinegar or lemon juice.

Cut the thawed fillet into pieces, place in a baking dish, pre-greased with oil. Since pollock is a rather dry fish, you can lightly water the spread fillet vegetable oil. Salt, you can add your favorite spices: ground pepper red (black, white, whatever you like), rosemary goes well with fish, you can use ground coriander, dried dill - whatever you want. Lightly squeeze the onion and place it on the fish. Spread mayonnaise or sour cream on top. If you use sour cream, you can’t add a little mustard - it will be tastier. And the final chord - evenly distribute grated cheese on a coarse grater over everything, any cheese will do, including melted cheese. Place in a preheated oven, bake at a temperature of 180-200 degrees. 30-40 minutes.

If you want to bake the fish immediately with a side dish, then put the potatoes, previously boiled until half cooked and cut into slices, into the pan as the bottom layer.

Bon appetit!

Hello everyone and have a good day. Today we have fish casserole for lunch. More specifically - . With vegetables. That is, it is both fish and a side dish in one dish. I tried it and I liked it - for an everyday meal it is quite easy to prepare, tasty and healthy dish, without excess fat.

Fish casserole according to this recipe is prepared in the oven for a relatively short time - about 40 minutes. There is no need to pre-boil, fry or stir anything. From the specified amount of products you get about 3-4 servings of fish casserole - depending on how you are used to eating. I hope it's simple a fish dish will replenish your piggy bank with quite pleasant simple recipes for a healthy lifestyle.

To create a fish casserole, we will need:

• 350-500 g fillet of any fish (in my example today it is)
• 6-7 medium potatoes
• 2-3 medium carrots
• 2 onions
• 200-250 ml milk or sour cream
• 1 egg
• 150 g ordinary cheese
• Dried basil (I used green)
• Salt, pepper at your discretion
• A piece of butter for greasing the pan

Fish casserole, recipe:

1. Grease the baking dish with a piece of butter (you can use vegetable oil, but butter gives a special subtle aroma to the casserole)
2. Peel the potatoes and grate them on a coarse grater, place them in an even layer on the bottom of the pan.
3. Place fish fillets cut into pieces of arbitrary size and shape on top of the potatoes, sprinkle basil on top and, if desired, salt and pepper.
4. Grate the carrots and cut the onion into quarter rings. Smooth all this over the fish fillet.
5. Lightly beat the egg with a fork, mix with milk and grated cheese. Spread the filling evenly over the surface of the vegetables.
6. Cover the pan with a piece of baking sleeve and cook in an oven preheated to 200 degrees for approximately 40 minutes. It is very convenient to judge readiness by carrots - they are the most “refractory”.

Fish casserole does not take long to prepare - all the preliminary work of peeling vegetables and grating takes a maximum of 15 minutes; the casserole also spends relatively little time in the oven. This is a hassle-free second course. And for the first one you can cook or - it’s also completely uncomplicated and healthy.

Minced pollock casserole rich in vitamins and minerals such as: vitamin B6 - 12.4%, vitamin PP - 25.6%, potassium - 22.3%, magnesium - 13.5%, phosphorus - 32.4%, iodine - 76.9 %, cobalt - 154.4%, copper - 18.1%, fluorine - 13.5%, chromium - 91.7%, zinc - 11.7%

Benefits of minced pollock casserole

• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Fluorine initiates bone mineralization. Insufficient consumption leads to caries, premature wear of tooth enamel.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Fish casserole is an excellent independent dish that does not require a side dish and can be served at any table. Caring mothers especially successfully use this idea of ​​using fish, trying to regularly introduce into their children’s diet a product that is not always in demand by them, but without a doubt a necessary one.

Fish casserole in the oven

Fish casserole is often prepared by thermal oven treatment from combined components according to a specific recipe. In addition to the main product, the food may include various vegetables, cereals, and other side dishes, which are a kind of harmoniously selected connecting link.

Fish casserole with potatoes

One of the most popular variations among this kind of composition is fish and potato casserole in the oven. Before preparing the dish, the potatoes must be peeled and boiled almost until cooked, otherwise there is a high risk that the slices will remain raw and not baked when the fish is completely ready.

Ingredients:

• pollock fillet, hake, sole– 500 g;
• potatoes – 800 g;
• onion – 200 g;
• tomatoes – 250 g;
• cheese – 150 g;
• homemade mayonnaise or sour cream – 100 g;
• Italian herbs – 2-3 pinches;
• salt, pepper, dill.

Preparation

1. The fillet is chopped into medium-sized slices, salted, flavored with herbs and left for a short time.
2. Chop the onions and saute the slices in oil, cut the tomatoes into rings.
3. Prepare the potatoes by peeling the tubers, cutting them into circles and boiling them in salted water.
4. Place slices of pollock or hake, onions and potatoes in layers in a mold.
5. Cover the dish with mayonnaise, place tomatoes and cheese shavings on top and bake the composition for 30-40 minutes at 200 degrees.

Fish casserole with rice

Fish casserole with rice is hearty, nutritious and healthy. Cereals best emphasize taste characteristics tender fillet any fish, amazingly harmonizing with spices and additional vegetable components.

Ingredients:

• fish fillet – 500 g;
• rice – 300 g;
• green beans – 300 g;
• eggs – 2 pcs.;
• lemon juice – 60 ml;
• butter – 30 g;
• cheese – 200 g;
• salt, pepper mixture, dried oregano.

Preparation

1. Prepared fish is cut, salted, peppered, seasoned lemon juice, oregano and leave for an hour.
2. Brown the soaked pieces in an oiled frying pan, add beans and fry over high heat for several minutes.
3. The rice is rinsed, boiled, cooled, mixed with eggs and half the cheese shavings and placed in a mold.
4. Spread the mixture of fish and beans on top, sprinkle with the remaining cheese and cook the fish casserole for twenty minutes at 200 degrees.

Fish casserole with vegetables

The most dietary and healthy casserole made from fish fillets and vegetables. If you need to make the dish more filling, potatoes are included in its composition. More light dish it will be with zucchini, cauliflower or broccoli, and spicy with the addition bell pepper and stem celery.

Ingredients:

• fish fillet – 500 g;
• zucchini – 300 g;
• cauliflower – 300 g;
• shallots – 7 pcs.;
• celery stalks – 3 pcs.;
• bell peppers – 2 pcs.;
• lemon juice, olive oil, salt pepper.

Preparation

1. Zucchini, peppers, onions and celery are chopped into small cubes, cabbage is disassembled into inflorescences.
2. Add some salt to the vegetable mass, pepper, place in a mold and place in the oven for 15 minutes.
3. Remove the food, place the fish fillet on top, salt and pepper it first and sprinkle it with juice, and return it to the device.
4. In 25 minutes, the casserole of fish and cauliflower with zucchini will be ready.

Red fish casserole

From the following recipe you will learn how to cook fish casserole in the oven from red fish. This gourmet dish will decorate the usual everyday menu or will be excellent

Ingredients:

• red fish – 500 g;
• potatoes – 800 g;
• onions – 200 g;
• eggs – 2 pcs.;
• cheese – 120 g;
• milk – 250 ml;
• butter – 100 g;
• dried basil – 2-3 pinches;
• salt, pepper, bay, herbs.

Preparation

1. The potatoes are peeled, cut into circles and boiled in salted water with bay leaves for 5 minutes.
2. Sauté sliced ​​onions in an oiled frying pan until transparent.
3. Beat the eggs a little, add salt, pepper, basil, and combine the mixture with milk and grated cheese.
4. Place half of the potato slices in a greased container, top with red fish fillets, onions and again potatoes.
5. Cover the surface of the fish casserole with filling, lay out pieces of butter and bake the food for half an hour at a temperature of 185 degrees.

Canned fish casserole

Fish casserole, the recipe for which is given below, is made from canned and boiled pasta in a matter of minutes, but it turns out aromatic and incredibly tasty. A dish from the category “on a quick fix"will come to the rescue when you need to figure out a quick, original dinner or lunch.

Ingredients:

• canned tuna – 1 can;
• pasta – 250 g;
• petiole celery – 2 pcs.;
• onion – 100 g;
• cottage cheese – 200 g;
• sour cream – 100 g;
• eggs – 2 pcs.;
• breadcrumbs – 120 g;
• butter – 50 g;
• seasonings, salt, herbs.

Preparation

1. Boil the pasta and let it drain.
2. Mash the tuna with a fork, mix with cooled pasta, cottage cheese, eggs, sour cream, chopped onion and celery, seasoning the mixture to taste.
3. Place the base of the dish in an oiled container, sprinkle with breadcrumbs and frozen butter shavings.
4. After 40 minutes of cooking at 185 degrees, the fish casserole will be ready.

Minced fish casserole

Don't know how to make minced fish casserole? The following recommendations will help you cope with the task and prepare a healthy, appetizing and aromatic dish. In this case, white bread will be used as a filler, but if desired, it can be replaced with boiled rice or.

Ingredients:

• minced pollock, hake, cod – 1 kg;
• slices white bread- 5 pieces.;
• onion and egg - 1 pc.;
• milk – 100 ml;
• homemade sour cream– 120 g;
• breadcrumbs – 100 g;
• butter – 50 g;
• seasonings

Preparation

1. Bread slices, pour milk and leave for ten minutes.
2. The minced meat is mixed with soaked, mashed bread, chopped onion, adding an egg and seasoning the mixture to taste.
3. Place the base of the dish in an oiled bowl or on foil on a baking sheet, giving it a neat shape.
4. Lubricate the surface with sour cream, sprinkle with breadcrumbs and butter shavings.
5. This casserole is prepared from minced fish in the oven preheated to 185 degrees for forty minutes.

Fish casserole in a slow cooker

The food produced by the kitchen gadget turns out excellent. Next, you will learn how to make a fish casserole using a slow cooker.