Casserole with fish and tomatoes with sour cream cheese sauce

Delicious cutlets! Delicate, juicy.
Instead of cod, you can use fillets of pike perch, pike, etc..
Instead of cream, the loaf can be soaked in milk, but with cream it turns out tastier.
You can cook rice or potatoes as a side dish.
From the specified amount of ingredients, 10-12 cutlets are obtained.
Ingredients

• 500 g cod fillet
• 100 g loaf (buns)
• 200 ml cream 10-20%
• 1 egg
• 70-100 g semolina
• 150 g onions
• greens to taste
• flour (for breading)
• salt
• pepper
• vegetable oil

Preparation

Soak a loaf in cream.

Finely chop the greens.

Pass the cod through a meat grinder.

Skip the onion through a meat grinder, add to the cod.

Mix.

Add egg.

Mix.

Add a bun (squeeze a little cream).

Mix.

Add semolina.

Mix.

Salt, pepper.

Add greens.

Mix.
Cover with foil.
Refrigerate for 1-2 hours.

Form cutlets.

Roll them in flour.

Fry in vegetable oil on one side (fry for about 7-10 minutes).

Flip.
Fry on the other side (fry for about 7-10 minutes).

Enjoy your meal!

Juicy aromatic fish, tender potatoes, delicious cheese crust.
Very tasty!
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients

• 500 g fish fillet (tilapia, pike perch, halibut, pangasius, etc.)
• 1 kg of potatoes
• 350 g tomatoes
• 100 g cheese
• mayonnaise
• salt
• pepper

Preparation

Cut the fish into small pieces.

Cut the tomatoes into slices.

Peel potatoes.
Cut into circles.

Grate cheese on a fine grater.

Put the fish in a baking dish.

Salt, pepper.

Put the tomatoes on the fish.

Put potatoes on the tomatoes
Salt a little.

Grease potatoes with mayonnaise.

Sprinkle with cheese.
Put in the oven.
Bake at 180 degrees until tender (about 40 minutes).

Enjoy your meal!

Delicious fish.
Dorado, pike perch, trout can be used instead of sea bass.
You can use any vegetables to taste.
From the specified amount of ingredients, 3-4 servings are obtained.
Ingredients

• 500 g sea bass
• 200 g broccoli
• 200 g cauliflower
• 150 g carrots
• greens to taste
• lime or lemon
• 1-2 cloves of garlic
• sprig of rosemary (optional)
• salt
• pepper

Preparation

Cut carrots into thin slices.

Finely chop the greens.

Finely chop the garlic.

Mix herbs and garlic.

Add the juice of half a lime (or lemon).
Mix.

Clean the fish.
Stuff with herbs.

Salt, pepper.

Put in a double boiler.
I am using a steamer insert in the pan.
Pour water so that it does not reach the bottom of the steamer.

Lay out vegetables.
Salt a little.
Bring the water to a boil.
Cover the pot with a lid.
Simmer fish and vegetables for about 10 minutes.

Add rosemary.
Simmer for about 15 minutes more.

Enjoy your meal!

My dad loves fishing a lot. Basically, his catch is pike perch, but the other day dad brought a pike.
And I have long been going to cook stuffed pike. It turned out to be easy.
The taste exceeded all our expectations. The pike turns out to be very tender, soft, juicy.
I added boiled rice to the filling, but you don’t have to.
If you have extra minced meat, you can fry cutlets from it.
If you are using frozen fish, defrost it well before cooking..
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients

• pike (or pike perch) weighing about 700 g
• 100 g loaf
• 200 ml milk
• 1 egg
• 150 g onions
• 1-2 tbsp. boiled rice (optional)
• greens to taste
• mayonnaise
• salt
• pepper

Preparation

Clean the pike (do not cut the belly), do not cut the fins.

Separate the head, remove the gills.

Make cuts in a circle, separating the skin from the meat.

Remove the skin carefully.

Cut off the bone at the base of the tail.
Remove entrails from fish.

Separate the meat from the bones.

Soak bread in milk.

Coarsely chop the onion.

Finely chop the greens.

Skip meat through a meat grinder (meat can be skipped 2-3 times), bread, onions (you can grind everything in a blender).

Add rice, herbs.

Mix.

Salt, pepper.

Add egg.

Mix.

Stuff the skin with the resulting mass (it is not necessary to stuff very tightly, otherwise the skin may burst).

Put on foil (foil can be slightly greased with vegetable oil).
Attach your head.

Grease with mayonnaise.

Foil wrap.

Put on a baking sheet.
Put in the oven.
Bake at 180 degrees for an hour.
Cool completely, and only then unfold the foil.
Serve the pike cold.

Decorate to taste.
I made a net of mayonnaise, decorated with cranberries.
Made a crown from a bow.
To do this, I cut the onion into 2 parts, took out a part suitable in size, made a zigzag edge with scissors.

Enjoy your meal!

The fish is soft, tender, with a creamy taste.
You can make mashed potatoes as a side dish.
From the specified amount of ingredients, 5-6 servings are obtained.
Ingredients

• 500 g fish fillets (pike perch, pollock, tilapia, pink salmon, etc.)
• 250 g onions
• 300-400 g sour cream (or cream, mayonnaise)
• salt
• pepper
• vegetable oil

Preparation

Cut the onion into half rings.

Cut the fish into small pieces.

Fry the onions in vegetable oil.

Add fish.
Fry for 2-3 minutes on each side.

Add sour cream.
Salt, pepper.
Simmer for 15-20 minutes.
Sprinkle with herbs when serving.

Enjoy your meal!

Delicate, hearty and very aromatic casserole.
I used frozen assorted mushrooms, they are very fragrant.
You do not need to fry anything, in which case you need to bake longer.
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients

• 500 g fish fillet
• 300 g potatoes
• 300 g mushrooms
• 150 g cheese
• greens to taste
• salt
• pepper
• vegetable oil

Preparation

Cut the potatoes into cubes.

Finely chop the greens.

Fry potatoes in vegetable oil.

Add mushrooms.

Mix.

Salt, pepper.
Fry for 10-15 minutes.

Add greens.

Mix.
Remove from fire.

Cut the fish into small pieces.

Fry the fish on one side in vegetable oil (fry for about 5 minutes).

Flip.
Fry on the other side (fry for about 5 minutes).

Grate cheese on a fine grater.

Put potatoes with mushrooms in a mold (I used a mold measuring 20 × 30 cm).

Put fish.

Sprinkle with cheese.
Put in the oven.
Bake at 180 degrees for 20-25 minutes.

Enjoy your meal!