Pollock casserole with potatoes in the oven: recipe with photos. How to deliciously cook pollock fillet in the oven.

Cooking time- 40-50 minutes.

Calorie content per 100 g- 130 kcal.

Pollock is an accessible, inexpensive fish, but very healthy and tasty. Recipes based on it are always popular. It's all about its versatility. A huge number of different dishes can be prepared from such fish. This fish has few bones, its meat is tender and juicy, there are very few calories in it, and even the price is very low. If you get pollock fillet, the easiest way is to make a casserole with potatoes from it. Preparing such a dish will not take you much time. Potatoes will add juiciness and satiety to the casserole. And the golden brown cheese crust will make it even more appetizing.

To prepare, take:

  • 400 g potatoes.
  • 300 g pollock fillet.
  • 1 large onion.
  • 200 g hard cheese.
  • A teaspoon of basil.
  • A pinch of ground pepper.
  • Salt.
  • 150 g milk.
  • A tablespoon of lemon juice.

Rinse the fillet. Salt and sprinkle with lemon juice. Grate the potatoes on a coarse grater.


Place half of the prepared potatoes on the bottom of a heatproof dish. Season lightly. Place the fish on top. Sprinkle with pepper and basil. Cut the onion into half rings and place it on top.


Cover with the second half of grated potatoes. Add a little salt again.


Grate the cheese.

Mix it with milk.


Pour this mixture over the top of the casserole.

Peel the potatoes, cut each potato in half, boil in a small amount of water until soft, 20 minutes. Drain the water and mash the potatoes into a puree.

Lightly beat the egg with the yolk and heavy cream. Mix with puree, salt and pepper.

While the potatoes are cooking, chop the onion very finely. In a frying pan with a thick bottom, melt 2 tbsp. l. oil, add onion, fry over medium heat, stirring often, until soft, about 8 minutes. Add the remaining butter and melt.

Add flour, stir, fry, stirring, for 2 minutes. Pour in milk, stir thoroughly, increase heat, cook, stirring, until slightly thickened. Season with salt and pepper, add finely chopped dill and stir.

Cut the fish into small pieces, place in a greased form, pour in milk sauce with dill and onions. Flatten.

Gently place mashed potatoes on top of the fish and smooth out into “waves.” If desired, sprinkle with grated cheese. Place in an oven preheated to 180°C until golden brown, about 20 minutes. Serve hot.

Step-by-step recipes for making potato casserole with fish - quick, classic, with green peas, with creamy sauce

2018-03-24 Natalia Danchishak

Grade
recipe

3183

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

6 gr.

Carbohydrates

7 gr.

107 kcal.

Option 1. Classic recipe for potato casserole with fish

Casserole with potatoes and fish is prepared from available products. Any fish can be used. To make the casserole tasty, take potatoes that are well boiled.

Ingredients

  • kg potatoes;
  • a pinch of freshly ground black pepper;
  • kg pollock;
  • table salt - 5 g;
  • 450 g carrots;
  • 100 ml grows. oils;
  • 300 ml sour cream;
  • 350 g onions.

Step-by-step recipe for potato casserole with fish

Peel and wash carrot bulbs and roots. Chop the onion into quarter rings of medium thickness. Place it in a frying pan with hot oil and fry, stirring regularly, until translucent over medium heat. Roughly chop the carrots and add them to the onions. Turn the heat down a little, cover with a lid and simmer until lightly browned. Salt, mix and remove from heat.

We wash the carcasses, scrape the skin with a sharp knife so that no scales remain. We fillet the fish, checking carefully to ensure that there are no small bones left. Cut the fillet into small pieces. Place on a plate, add salt and mix.

Peel the potatoes, wash them and cut them into thin slices. Lightly grease the baking dish with oil and lay out the potatoes in even layers, lightly salting each one. Place fish pieces on top. Pepper and salt. Cover the layer of fish with fried carrots and onions. Coat generously with sour cream. Cover with foil and place on the middle rack of the oven. Bake at 200 C for half an hour, then remove the foil and cook for the same amount of time.

The thinner you cut the potatoes, the faster the casserole will cook. Chop the fish into medium-thick slices so that it does not lose its shape during baking.

Option 2. Quick recipe for potato casserole with fish

Potato casserole with fish is a hearty and simple dish that does not require a lot of time and effort to prepare. Potatoes can be cut into thin slices, or, as in this recipe, mashed.

Ingredients

  • 450 g salmon or cod fillet;
  • 10 stalks of parsley;
  • 230 g smoked salmon or cod fillet;
  • 1 bay leaf;
  • 150 ml milk;
  • 1 slice of lemon;
  • 150 ml filtered water;
  • 450 g mashed potatoes;
  • ¼ pack of drained butter;
  • 25 g flour;
  • 30 g chopped fresh parsley.

How to quickly cook potato casserole with fish

Turn on the oven at 190 C. Clean the fish, wash it and cut it into large pieces. Place it in a saucepan, add a slice of lemon, bay leaf and parsley stems. Fill with water and milk. Place on low heat and cook for 15 minutes. Drain the broth and strain through a sieve.

Cool the fish, remove the bones and remove the skin from the fillet. Melt the butter in a thick-walled saucepan. Add flour and cook over low heat for a couple of minutes, stirring constantly. Introduce 300 ml of fish broth in a thin stream, continuously stirring vigorously. Cook for a couple more minutes. Remove from heat, add fish, chopped parsley and squeeze in lemon juice into the sauce. Pepper and mix.

Grease a deep heat-resistant pan with oil. Place the sauce and fish into it. Cover it with mashed potatoes. Place pieces of butter on top. Place in the oven for 20 minutes.

It will take less time to prepare the casserole if you use ready-made mashed potatoes left over from lunch or dinner. Be sure to strain the broth so that it turns out transparent.

Option 3. Potato casserole with fish and green peas

Potato casserole with fish with a cheese crust is a hearty and beautiful dish that can be served for dinner or lunch. Green peas will add freshness.

Ingredients

  • 550 g potatoes;
  • 200 g Russian cheese;
  • salt;
  • 150 g green peas;
  • 30 g plums oils;
  • 150 g salmon, salmon or trout fillet;
  • 1 egg;
  • nutmeg;
  • 100 g of premium flour.

How to cook

Peel and wash the potato tubers. Place it in a saucepan with water, add salt and cook covered for half an hour. Drain the water, add butter and mash the potatoes into a puree. Let cool.

Beat the egg into the cooled mashed potatoes, pepper and season with nutmeg. Let's warm it up again. Sift the flour into the puree and mix. Turn on the oven at 190 degrees.

Three large cheeses. Cut the fish fillet into small pieces. Combine the cheese, leaving a little for sprinkling, with green peas and cheese. Mix.

Distribute the puree over the bottom and sides of the pan in an even layer. Place the filling in the middle. Sprinkle with cheese shavings. Place in the oven for 20 minutes. As soon as the surface is browned, remove from the oven and cool.

The mashed potatoes should be thick enough. You can prepare it with potato broth or milk. Be sure to check the fish fillet for small bones.

Option 4. Potato casserole with fish and mushrooms with cream sauce

The dish will appeal to those who love a hearty and tasty meal. Several types of cheese that are used to prepare the casserole will make its taste unique. Mushrooms will add flavor.

Ingredients:

  • 600 g pangasius;
  • fresh herbs;
  • 600 g potatoes;
  • spices;
  • 150 g champignons;
  • 130 g mozzarella;
  • 120 g onion;
  • 200 ml cream 36%;
  • 100 g carrots;
  • 30 g kimchi sauce;
  • 5 cloves of garlic;
  • 30 g grana padao cheese;
  • 80 g bell pepper;
  • 70 g celery stalk.

Step by step recipe

Wash the peeled potato tubers and cut into 5 m thick slices. Dry the vegetable and fry the slices over high heat on both sides.

Peel the remaining vegetables and chop into approximately equal pieces. Place everything in a preheated deep frying pan with oil and fry until half cooked. Peel the garlic cloves and chop finely. Add to other vegetables. Stir, cook for another two minutes and remove from heat.

Wash the fish fillet and cut into thin slices. Place fried potatoes on the bottom of a greased deep dish, lightly salt and pepper. Place fish slices on top. Season with spices and cover with an even layer of roasted vegetables. Place peeled and finely chopped mushrooms on top. Place the potato slices in the last layer.

Pour cheese, chopped on the finest grater, into the cream. Add kimchi sauce and finely chopped herbs. Shake thoroughly. Pour the sauce over the casserole and place in the oven for 25 minutes. Bake at 170 degrees. Sprinkle the casserole with mozzarella shavings and keep in the oven until browned.

Fry the potatoes until half cooked. Cool the casserole until warm before slicing. Serve the dish with a salad of fresh or pickled vegetables.

Option 5. Potato casserole with fish and tomatoes

A tasty and uncomplicated dish for a family dinner. A casserole for the holiday can be prepared with salmon fillet or salmon. This way it will turn out not only tasty, but also beautiful in cut.

Ingredients

  • ½ kg potatoes;
  • 3 sprigs of parsley;
  • 500 g fillet of pollock or other fish;
  • dry basil;
  • eight tomatoes;
  • 100 g hard cheese;
  • 3 onions;
  • 30 ml grows. oils;
  • 150 ml cream 10%;
  • 2 eggs of the first category.

How to cook

Chop the peeled onion into thin quarter rings. Fry the vegetable in vegetable oil until golden brown.

Boil the potatoes in their skins, cool and peel. Grind the tubers using a grater in large sections. Pepper, salt and season with dry basil. Mix well.

Wash the fish fillet, dry with napkins and cut into slices. Cut the washed tomatoes in half. Place the grated potatoes into the silicone mold, pressing lightly. Place fried onions over potatoes. Place the pollock slices in the next layer. Pepper and salt. Cover the fish with the tomato halves, cut side down. Sprinkle everything generously with cheese shavings.

Beat eggs with cream, season with pepper and salt. Pour the resulting mixture into the contents of the mold and place in an oven preheated to 180 C for 45 minutes.

You can cut the potatoes into thin slices. To prepare the casserole, use chilled fish fillets rather than frozen ones.

Some people probably still remember how in Soviet times, canteens served exclusively fish dishes once a week. Such days were called accordingly - “fish days”. The recipes according to which the dishes were prepared could not be called particularly refined, however, it was not for nothing that visitors were asked to give up meat at least once every seven days. The fact is that fish is an excellent dietary product, a source of many useful substances, including phosphorus, which is so necessary for our body. Back then, the menu in canteens included mostly fried and steamed fish. Today we can pamper our taste buds with more interesting dishes. Fortunately, today's fish recipes are very sophisticated.

But we decided not to be too picky, but to tell you how to prepare a simple but very healthy dish, which, we hope, after reading our article, will become an indispensable component of your family’s menu. This is a casserole with potatoes and fish. Cooked in the oven, it is incredibly tasty. In addition, what is most important, this dish is hearty, and our modern, constantly busy housewife will not spend much time on it.

So, casserole with potatoes and fish. By the way, whether you cook it in an oven or a slow cooker is up to you, because the recipes we offer are perfect for a miracle stove.

A small retreat

As a rule, when a dish such as a casserole with potatoes and fish is prepared in the oven, sea fish is usually used. It is known to have fewer bones, which is a plus. The variety doesn't really matter. Who likes what. As for potatoes, ideally, of course, it is best to take young tubers. But this condition is optional. In addition, remember that the classic recipe can always be slightly adjusted. According to your own taste, so to speak. And lastly, a casserole with potatoes and fish in the oven cooks quite quickly, so keep this in mind and do not miss the end of the process.

Classic version

This will be the simplest pollock casserole. To prepare it, you will need to stock up on five hundred grams of fish (you definitely need fillet), three or four large potatoes, one hundred grams of hard cheese, mayonnaise and sour cream (100 g each), and one large onion.

The cooking process itself is simple. Potatoes should be cut into circles, the rest of the ingredients should be cut arbitrarily. Salt and pepper. Then place all the products in layers in a mold that has been greased in advance. Moreover, there should be potatoes below and above. Then fill the future casserole with a mixture of sour cream and mayonnaise and put it in the oven for half an hour. The temperature is one hundred and eighty degrees. After time has passed, sprinkle the casserole with cheese and leave in the oven for another ten minutes.

Complicated option

Now let’s try to modify the recipe a little. We will take the same amount of fish, potatoes and onions as in the previous version, but we will add more champignons, three hundred grams will be enough. We will also need another egg, a few cloves of garlic, a couple of tablespoons of flour and dill.

Cooking

We cut the fish again randomly, but in large pieces, but the potatoes will need to be grated (only on a coarse grater). Fry the mushrooms along with the chopped onions. Then we build the casserole. Place grated potatoes on the bottom, then fish, then mushrooms and onions. Sprinkle with dill. And then fill it with a mixture of eggs, flour and garlic. Well, we don’t need to remind you that we pepper and salt the food. Any housewife knows this without us. All. The casserole goes into the oven for the same time and at the same temperature as the first, classic one, so to speak.

Casserole with pike perch and potatoes

While talking about it, we cannot fail to mention pike perch, which is perfectly suited for this dish. And if it is fresh and not frozen, then the taste of the food will be simply excellent. So, we take pike perch fillet, onions and potatoes again in the same quantities. We also need three juicy tomatoes. Plus cheese, one hundred and fifty grams, a packet of sour cream and two tablespoons (tablespoons) of soy sauce.

How to cook? Yes, very simple. Again we line the bottom of the mold with potatoes cut into circles, place tomatoes + onions on it, then large pieces of fish. The only caveat is that the pike perch must first be coated with soy sauce. Sprinkle our dish with cheese on top and pour plenty of sour cream. All. It's time to put the casserole in the oven. For an hour, at the same temperature - one hundred and eighty degrees.

Children's version

Fish should definitely be present in a child's diet. But you cannot offer a child a dish prepared using soy sauce, pepper or any other purely adult ingredients. But there is also a fish casserole option for them.

To prepare it, you need to mash half a kilogram of potatoes. Place half of it in a greased form, put grated carrots on top, then fish. Then cover everything with the remaining puree. Make a sauce from two eggs and a glass of sour cream. Pour over the casserole. Cook for half an hour.

Fish casserole cannot be called a popular dish in our country. This fact sometimes causes bewilderment, because it is not only very tasty and satisfying, but also extremely easy to prepare. In addition, you can use a variety of products for it: from fresh fish to canned food. Today we decided to give several recipes on how to cook fish and potato casserole. Moreover, we will learn how to make this delicious dish in the traditional way in the oven and using increasingly popular kitchen appliances, for example, such a convenient multi-cooker.

Fish casserole with potatoes and spinach

Most often, this delicious dish is prepared for dinner. It turns out very aromatic and satisfying. Fish casserole can diversify your usual menu and will certainly appeal to all members of your family.

Ingredients

The recipe for fish and potato casserole in question involves the use of the following products:

  • fish fillet (for example, hake) - 400 g;
  • bulbs;
  • a couple of cloves of garlic;
  • 400 g spinach;
  • 600 g of pre-boiled jacket potatoes;
  • 250 g sour cream;
  • 50 g hard cheese;
  • two eggs;
  • salt, black pepper and lemon juice (to taste).

As for spinach, it is best to use it fresh. However, you can also take a frozen product. In this case, before cooking, it should be thoroughly defrosted, and then all the released liquid should be allowed to drain. As an alternative to spinach, you can use sorrel. But in this case, you should not add lemon juice so that the dish does not acquire an overly sour taste.

Cooking process

First, peel the onion and garlic and cut them into small pieces. Heat vegetable oil in a frying pan and add onion, garlic and finely chopped spinach. Add a little salt and pepper. We wash the fish fillets and dry them with paper napkins. If you are using a frozen product, it should be thawed first. Salt and pepper the fillet and sprinkle with lemon juice. Peel the pre-boiled potatoes and cut into thin slices. In a separate bowl, mix sour cream with eggs and grated cheese. The form in which our fish casserole with potatoes and spinach will be baked is thoroughly greased with vegetable oil. Place a layer of potatoes in it, add fish fillets, spinach-onion mixture and more potatoes. Pour sour cream, egg and cheese sauce on top. Place in an oven preheated to 180°C for 45 minutes. Let the finished dish cool slightly, serve and enjoy the great taste and aroma! Bon appetit!

A simple recipe for fish and potato casserole

This dish is quite easy to prepare. It will be an excellent option for both lunch and dinner, and the leftover casserole can be used for a hearty breakfast the next day. So, to prepare this dish we will need products from the following list:

  • 3 eggs;
  • a can of canned fish (pink salmon or saury);
  • 3-4 medium-sized potatoes;
  • 1 onion;
  • 250 g sour cream and mayonnaise.

Instructions

Peel the potatoes and cut into thin slices. Peel the onion and cut it into half rings. In a baking dish greased with vegetable oil, place the ingredients in layers: first potato slices, then onion rings and softened canned fish. Now let's prepare the sauce. To do this, mix eggs with sour cream and mayonnaise. Fill the contents of the mold with the resulting sauce. If desired, you can add a little grated cheese on top. In the classic version, a delicious fish casserole is baked in the oven at 180 o C until the potatoes are ready. However, if you have a microwave oven with a convection or grill function, you can use it. Cool the finished dish slightly, arrange into portioned plates and serve. It's time to enjoy a simple, quick and very tasty dish!

An interesting recipe for potato and fish casserole for a slow cooker

As we promised at the very beginning, we present a simple way to prepare this dish using a kitchen aid called the “Multi-Cooker,” which has already become indispensable in many Russian homes. This delicious casserole is prepared simply and quickly, but it turns out very tender, tasty and aromatic. Both adults and children will eat it with pleasure.

To begin with, we suggest deciding what ingredients you will need if you decide to have fish and potato casserole for lunch or dinner. So we will use the following products:

  • white fish fillet - 600 g;
  • white bread - 300 g;
  • milk - 1 glass;
  • 2 carrots;
  • 3 medium sized potatoes;
  • egg;
  • vegetable oil for frying;
  • salt and pepper and favorite seasonings to taste.

First, thoroughly wash the potatoes and carrots. Then boil the vegetables in their jackets in a slow cooker using the “Multi-cook” mode (20 minutes at 140 o C). Remove the potatoes and carrots and let them cool slightly. Peel, grate on a coarse grater and mix. Divide the resulting mass into two equal parts. Break white bread into small pieces, soak in milk, and then squeeze. We wash the fish fillet, dry it with paper napkins and grind it to a puree. The easiest way to do this is to use a blender. Mix the resulting fish mass with bread, add salt and pepper. First put a layer of potatoes and carrots (one part of the mixture) into the multicooker saucepan, add a layer of fish puree. Place vegetables on top again. Brush the casserole with lightly beaten egg. Close the multicooker lid and turn on the “Multicook” mode. Fish casserole with potatoes should be cooked for about half an hour at a temperature of 110 o C. After the beep, open the lid, let the dish cool slightly, remove from the multicooker and serve. Bon appetit!

As you can see, there are many ways to prepare this dish. By the way, you can always experiment with the products you have on hand. So, potato and fish casserole will turn out very tasty if you add mushrooms, tomatoes, cheese or other ingredients to it.