Fish casserole with vegetables.

Fish casserole with vegetables.

Fish casserole with vegetables.

Delicate casserole with white fish and vegetables. Be sure to prepare this diet dish for lunch or dinner.


White fish fillet (I have pollock) - 600 g
Sour cream 15% - 100 g
Hard cheese - 30 g
Bell pepper - 150 g
Onions - 70 g
Tomato - 120 g
Salt, pepper, favorite seasonings - to taste

Fish casserole with vegetables.

Cooking casseroles:

1. Cut the pollock fillet into medium-sized pieces. Tomato, onions and peppers are chopped quite coarsely.

2. We shift everything into one plate, add salt and pepper to taste and season with two tablespoons of sour cream. Mix well.

3. Put the mass in a heat-resistant form, coat with sour cream on top and send the casserole to the oven preheated to 180 degrees for 25 minutes.

4. We take out the casserole from the oven, sprinkle with grated cheese and put in the oven for another 10 minutes.

5. Sprinkle the finished casserole with finely chopped herbs and serve.
Calorie content (per 100 g) - 72 kcal.

Fish casserole with vegetables.


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