Today I will share a recipe for an incredibly tasty and healthy fish casserole that will please even those who are not fans of fish.
Ingredients:
Fillet of any fish (even pollock, which may seem a bit dry) - 1-1.5 kg
Onion - 3-4 small heads
Carrots - 2-3 pieces, depending on size
Cilantro or parsley - 1 small bunch
Regani (purple basil) - 1 small bunch. If regani is not available, it’s not a problem: it won’t spoil the fish)
Tomatoes - 4-5 pieces
Salt, black ground pepper - to taste
Vegetable oil - 4-5 tablespoons
Preparation:
Cut: the fillet into medium pieces, the onion and tomatoes into rings or half-rings, the carrots into thin rounds, and finely chop the herbs.
Pour oil onto a baking sheet or a dish with high sides and start creating: evenly distribute the fish, season with salt and pepper. Place the onion on top, and then the carrots, to make the fish happier.
Sprinkle this beauty with herbs and cover with tomato slices, lightly salt and drizzle with oil. Optionally, the casserole can be poured with beaten eggs or, if you don’t mind extra calories, mayonnaise and sprinkled with grated cheese.
Bake in a preheated oven for 25-30 minutes at 250 degrees until the fish starts to “sizzle” and the tomatoes begin to brown.
Remove from the oven, cut into portions, and serve. By the way, this casserole is just as delicious cold.
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