Fish fillet baked with potatoes and eggs

2 servings

30 minutes

Fish fillet baked with potatoes and eggs is a cozy, home dish from European culinary tradition. It combines the tenderness of baked fish, the golden crust of potatoes, and the creamy softness of egg-milk sauce. In this recipe, the fish retains its juiciness due to pre-frying, while the potato soaked in aromas becomes soft yet slightly crispy. The casserole features a balanced flavor: the light sweetness of milk, richness of butter, and spicy notes of black pepper create harmony. This dish is perfect for a family dinner or cozy lunch and can be served with greens or fresh vegetables. The fillet prepared this way pairs excellently with light sauces and white wine, making the meal particularly exquisite.

Energy value per serving

• Calories: 872.9
• Proteins: 42.5g
• Fats: 51.8g
• Carbohydrates: 60.5g

Ingredients

• Chicken egg: 2 pc
• Fish fillet: 300 g
• Potato: 5 pc
• Milk: 0.5 glass
• Wheat flour: 2 tbsp
• Butter: 100 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Peel, wash, slice the potatoes, and boil until half-cooked.

   Required ingredients:

   • Potato: 5 piece

2. Season the fish fillet with salt and pepper, coat in flour, and lightly fry on both sides in oil.

   Required ingredients:

   • Fish fillet: 300 g
   • Wheat flour: 2 tablespoons
   • Butter: 100 g
   • Ground black pepper:  to taste
   • Salt:  to taste

3. Place a layer of boiled potatoes on the prepared fish, pour a beaten mixture of milk and eggs over it, and bake in the oven until a golden crust forms.

   Required ingredients:

   • Potato: 5 piece
   • Milk: 0.5 glass
   • Chicken egg: 2 pieces