Fish casserole with zucchini
6 servings
45 minutes
Fish casserole with zucchini is the embodiment of cozy home cooking, combining the tenderness of white fish and the freshness of zucchini. This dish will adorn both a family dinner and a festive table, delighting with its airy structure and rich flavor. The roots of the recipe trace back to Russian culinary tradition, where casseroles have always been a way to create a harmonious dish from simple ingredients. Thanks to the sour cream-egg filling, the casserole gains softness, while the golden cheese crust adds an appetizing texture. The lightness of the vegetables perfectly complements the richness of the fish, creating a balance between freshness and depth of flavor. This casserole is great as a standalone dish or paired with fresh green salads or light sauces, highlighting its natural tenderness and aroma.
1
Peel the zucchini, cut it in half lengthwise, and scoop out the seeds. Grate it on a coarse grater, salt it, mix, and set aside. Peel the carrot and grate it on a fine grater. Set aside. Heat a pan, pour in vegetable oil, and sauté the finely chopped onion until soft. Cut the white fish fillet into large pieces. If the fillet was frozen, thaw it and squeeze out excess water. Whisk 4 chicken eggs with salt and black pepper until homogeneous. We are not baking a sponge cake, so there is no need to whisk to a white fluffy mass, just mix the yolks and whites well. Add sour cream to the eggs and mix thoroughly until smooth.
- Zucchini: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- White fish fillet: 700 g
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sour cream 15%: 150 g
2
Squeeze the excess juice from the zucchini and carrot — their volume will noticeably decrease.
- Zucchini: 1 piece
- Carrot: 1 piece
3
In a large deep bowl, mix pieces of fish fillet, grated zucchini and carrot, and fried and cooled onion. Pour eggs with sour cream into the mixture and mix everything thoroughly. Since I salted both the zucchini and the eggs while whisking, I didn't add extra salt.
- White fish fillet: 700 g
- Zucchini: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- Chicken egg: 4 pieces
- Sour cream 15%: 150 g
4
Grease the baking dish with butter or vegetable oil. Place the casserole dough in the dish, shake it to distribute evenly, cover the top with foil, and place it in the oven at the middle level.
- Grated cheese: 100 g
5
Bake for 25 minutes, then remove the foil, sprinkle the top of the casserole with grated cheese, and bake until fully cooked and a cheesy crust forms for another 15 minutes.