Fish in the monastery style
4 servings
60 minutes
Monastery-style fish is a harmony of simple yet refined flavors rooted in ancient European culinary traditions. This recipe likely originates from monasteries where dishes were prepared with modest but nourishing ingredients to create a sophisticated and hearty treat. Tender fish fillet combines with aromatic mushrooms, onions, and potatoes, while layers of tomatoes, eggs, and golden cheese add rich flavor and appetizing texture. Baked under a mayonnaise crust, it transforms into a juicy and flavorful dish perfect for family dinners or festive gatherings. The simplicity of preparation makes it accessible for any cook, while the balanced taste leaves a pleasant aftertaste evoking feelings of comfort and home warmth.
1
Cut the fish into pieces, salt it, drizzle with lemon juice, and fry in a pan after 10 minutes.
- Fish fillet: 500 g
- Tomatoes: 1 piece
2
Fry the mushrooms and onions separately, adding salt and pepper.
- Champignons: 200 g
- Onion: 1 head
3
Boil potatoes in their skins in salted water.
- Potato: 6 pieces
4
Pour boiling water over the tomato and peel it, then cut into slices.
- Tomatoes: 1 piece
5
Peel the hard-boiled egg and cut it into 8 wedges.
- Chicken egg: 1 piece
6
Grate the cheese.
- Hard cheese: 200 g
7
Slightly grease a round shape with oil and layer it: Place half of the mushrooms with onions in the center of the shape. Add pieces of fish and sprinkle with pepper. Arrange potato slices around, and on the fish place tomato and egg slices alternately around. Put the remaining mushrooms on top of the potatoes and in the center of the circle of tomatoes and eggs. Drizzle with mayonnaise and sprinkle with cheese.
- Champignons: 200 g
- Onion: 1 head
- Fish fillet: 500 g
- Potato: 6 pieces
- Tomatoes: 1 piece
- Chicken egg: 1 piece
- Mayonnaise: to taste
- Hard cheese: 200 g
8
Bake in the oven for 20 minutes.