/ Recipe: Fish casserole

Recipe: Fish casserole

Fish casserole with beet and peanuts Menu inEveryday life can be beautiful and delicious to diversify. I bring to your attention one of the daily, but original recipes. Fish casserole is made from fish fillets, I have pangasius wrapped in a roll, baked on beets with leeks and peanuts. Fast, easy and low-calorie. It goes well with potatoes or rice, or raw vegetables. Good mood to you all!

  • Pangasius fillet 1000g
  • Canned tomatoes 400 ml
  • Salt 1 tsp.
  • White pepper ground 4 pinch
  • Olive oil 1.5 tbsp. L.
  • Beetroots 580 g
  • Canned corn 285 g
  • Peanut 100g
  • Sour cream 100 g
  • Step 1 Prepare the ingredients: pangasius fillets, cooked beets, canned corn, peanuts, sour cream with herbs, olive oil, salt, pepper, canned cut tomatoes.
  • Step 2 We will clean the beetroot from the peel and heat it into the heat-resistant dishes.
  • Step 3 On top, put the sliced ​​tomatoes from the jar.
  • Step 4 Then put the corn on top.
  • Step 5 Add the sour cream and olive oil. Solim. Perch. All the stuff.
  • Step 6 Cut the fillet along into 2 parts. Solim. Each part is rolled up and put into beets.
  • Step 7 Sprinkle the top with peanuts, seasonings to taste.
  • Step 8 Bake at the top of the preheated oven at 220 ° C for about 25 minutes. Immediately serve hot on the table. Bon Appetit!
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