Potato casserole with fish

An easy, tasty dinner dish. For a festive option, you can take salmon fillet, then the potato casserole with fish will be not only tasty, but also beautiful in section. I took pollock fillet. The fish is almost invisible, but you can feel it well.

Ingredients

• Potatoes, boiled in their skins and peeled - 500 g
• Fillet of pollock or other fish - 450-500 g
• Small tomatoes - 7-8 pcs.
• Bulb onions - 3 pcs. (120 g)
• Vegetable oil - 3 tbsp. spoons
• Eggs - 2 pcs.
• Cream 10% - 150 ml
• Hard cheese - 100 g
• Salt
• Ground black pepper
• Basil dry
• Parsley greens - 2-3 sprigs

Directions

1. Cut the onion into quarters.
2. Fry the onions in vegetable oil.
3. Grate potatoes, season with salt, pepper and sprinkle with basil. Mix well.
4. Dry the defrosted fillets with napkins and cut into slices. Cut the tomatoes in half.
5. It is not necessary to line the silicone baking dish with parchment. Put the grated potatoes in a mold and press down a little. Then put the fried onions on the potatoes. Then pollock fillet. Season the fish with salt and pepper. Lay the tomato halves with the cut down on the pollock. Then comes a layer of grated cheese.
6. Beat eggs with cream, season with salt and pepper. Pour them into a mold and place a mold with fish and vegetables in an oven preheated to 180 degrees for 35-45 minutes.
7. The cheese should be browned on top. Sprinkle the cooked potato and fish casserole with chopped parsley.
8. Let the casserole cool slightly and remove from the mold. Cut into slices. You can prepare a salad of fresh vegetables for the potato and fish casserole.
9. Bon Appetit!