Casserole with Blue Whiting, Potatoes and Herbs

Blue whiting is not as popular as cod due to its alleged lack of taste and extra bony (not so strong). But if you need to quickly make an economical and tasty lunch or dinner, then blue whiting is quite suitable as a casserole with potatoes. And with the help of spices and sour cream or creamy sauce with croutons or onion baguette left over from yesterday, greens and tomatoes, you can achieve a very tasty result without much time and money :)

Ingredients

• Blue whiting - 8 medium sized fish
• Potatoes - 2-3 pcs. croup.
• Turnip onion - 1 pc. croup.
• Green onions - 1 bunch
• Dill, parsley - 1 bunch each
• Sour cream - 1 tbsp. incomplete
• Ryazhenka - 1.5 tbsp.
• Eggs - 1 pc.
• 1 lemon juice
• Provencal herbs - in the marinade and in the filling to taste
• Sea salt, sugar, ground black pepper - to taste
• Vegetable oil - for greasing the baking sheet
• White wine vinegar - 1 tablespoon in the marinade
• Garlic and onion baguette or croutons - for sprinkling
• Tomato and arugula - for garnish to taste
• Garlic - 2 medium heads
• Fennel seeds - to taste
• Parmesan - for sprinkling an almost finished dish to taste

Directions

1. Gut whiting, cut off the heads, fins and tails, rinse. Salt, pepper, add lemon juice, white wine vinegar, Provencal herbs and fennel seeds. Sprinkle with olive oil and set to marinate in the refrigerator for 15 minutes.
2. In a baking dish (baking sheet) we put thinly sliced ​​young potatoes with "scales" (you can directly with a tender skin), then onions, cut into half rings, then fish, dill, parsley, green onions (finely chopped).
3. On top, you can crush a stale onion-garlic baguette or any croutons of your choice - they will absorb the sauce when baked. Garlic can be put in whole cloves (peeled).
4. Well, we do the filling: we mix sour cream, fermented baked milk (so that the mixture penetrates more easily, without leaving empty pockets), an egg. Add some Provencal herbs, fennel seeds and the remaining marinade (wine vinegar and lemon are good things there). Salt and add a little sugar (to taste). Fill and bake for 20 minutes. at 180 degrees under the foil and until golden brown after opening the foil, sprinkle with a little Parmesan (you can do without it). Check if the potatoes are baked (fish comes out faster).
5. We lay out on plates, decorate with ripe pink tomato or cherry tomatoes and arugula leaves - if desired.