25 fish recipes for every day

1. Awesome baked fish

It turns out an amazing crispy cheese crust! Both fish and potatoes in cream with spices acquire a delicate spicy taste! Fast, easy and delicious! A recipe for a cozy family dinner, everyone will be happy and full.

Ingredients:

• potatoes - 5-6 pcs.
• fish - 500 gr.
• tomato - 2 pcs.
• large onion - 1 pc.
• cheese
• greenery
• cream

Cooking:

1. We cut potatoes into thinner circles, onions into rings or half rings - as you like, tomatoes can also be cut into rings or half rings, fish into small pieces.
2. Cheese is not three on a grater, as usual, but cut into thin slices - like a sandwich. We finely chop the greens.
3. Add salt, pepper to the cream, you can also add some spices for the fish.
4. In the form, first lay out a layer of potatoes, then an onion, then a fish.
5. Lightly add salt, sprinkle with herbs and grease well with cream (or water it - it all depends on the fat content of the cream). Then tomatoes - also smeared with cream.
6. The last layer is cheese! Spread the slices of cheese so that they cover almost the entire surface. Carefully pour the rest of the cream around the edges.
7. We bake for 25-30 minutes at a temperature of 200 - 220 degrees.

2. Incredibly tasty fish with sauce

Ingredients:

• large potatoes (boil in their skins until tender) - 3 pcs.
• fish fillet - 400 gr.
• cheese - 100 gr.
• salt, ground pepper to taste

For the bechamel sauce:

• butter - 100 gr.
• milk - 250 ml.
• flour with a slide - 1 tbsp. spoon
• salt - 0.5 tsp

Cooking:

1. Prepare bechamel sauce. Melt the butter in a saucepan over low heat, stir in the flour, boil for half a minute, then mix thoroughly, pour in the milk in a thin stream, add salt, bring the mixture to a boil, stir for 1 minute until thickened, no need to cook for a long time, the sauce may become unpleasant floury smack.
2. Cut the fillet into small pieces, sprinkle with lemon juice, salt a little, breaded in flour and lightly fry in hot vegetable oil on both sides.
3. Preheat the oven to 200 degrees, grease a small baking dish with butter, put a layer of peeled and sliced ​​potatoes on the bottom, salt a little, put the fish on top, pour everything with sauce, sprinkle with grated cheese.
4. Bake until golden brown.

3. Delicious mackerel in foil

Ingredients:

• mackerel - 2 pcs.
• tomato - 1 pc.
• onion - 1 pc.
• lemon - 1 pc.
• greenery
• salt pepper
• mayonnaise

Cooking:

1. Wash the fish well, make a few cuts. Salt, pepper.
2. Slice the tomato, onion, lemon into half rings. Put these vegetables in each incision.
3. Put finely chopped dill or parsley inside the carcass.
4. Lubricate lightly with mayonnaise.
5. Wrap in foil.
6. Bake for 15-20 minutes (depending on the size of the fish.)
7. At the end, unfold the foil and leave for a couple of minutes under the grill to form a golden crust.

4. Fish meatballs in a creamy sauce

Ingredients:

• minced fish - 250 gr.
• onion - 1 pc.
• breadcrumbs - 4 tbsp. spoons
• cream 30% - 300 ml.
• cheese 17% - 100 gr.
• broccoli to taste
• salt to taste
• ground white pepper to taste

Cooking:

1. In minced fish (I use red fish), scroll or chop a small onion very finely.
2. Add ground crackers (be guided by the density of minced meat: if the minced meat is watery, put a little more crackers), salt and white pepper to taste.
3. Blind meatballs (choose the size depending on the volume of the form in which you will bake).
4. Break the broccoli into small florets. You can do without broccoli.
5. Put the meatballs in portion molds or in a large form and put in the oven for literally 5 minutes at 200 degrees, so that the meatballs “grab” a little.
6. Prepare the sauce: pour cream into a bowl, add grated cheese, salt, pepper to taste.
7. Remove the molds from the oven, put the broccoli between the meatballs (optional).
8. Pour the meatballs with sauce and put in the oven at 180-190 degrees for another 20 minutes.

5. Fish fillet baked with mustard

Ingredients:

• white fish fillet - 500 gr. (we have cod)
• mustard - 2 tbsp. spoons (not spicy)
• olive oil - 2 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Preheat oven to 200°C.
2. Rinse the fish with cold water and pat dry with paper towels.
3. Brush with olive oil, salt and pepper on both sides.
4. Top with a thin layer of mustard.
5. Transfer to a baking sheet lined with foil.
6. Bake in preheated oven for 15-20 minutes until fish flakes easily with a fork.

6. White fish with sauce and vegetables

Ingredients:

• red sweet pepper - 1 pc.
• tomato - 1 pc.
• lime - 1 pc.
• cod (or other white fish) - 500 gr.
• white onion - 1/2 pc.
• garlic - 2 cloves
• basil
• parsley, rosemary ground black pepper, turmeric
• olive oil

Cooking:

1. Blanch the tomato! Don't get scared - it sounds intimidating, of course, but it's simple. We make a cruciform incision on the tomato, lower it into boiling water for a couple of minutes. Remove the skin, remove the seeds.
2. Finely chop the pepper, tomato, chop the onion, garlic, basil and parsley.
3. Let the onion and garlic in a pan with 3 tbsp. l. water.
4. Add peppers, simmer for minutes.
5. Add tomato, basil, parsley, turmeric and ground black pepper.
6. Squeeze lime juice into mixture. Simmer another 5-6 minutes. The sauce is ready!
7. Preheat the oven to 180°.
8. My fillet, put in a baking dish.
9. We spread the sauce directly on the fish, decorate with rosemary on top (optional). Cooking 20 minutes.

7. Tilapia with garlic and lemon

Ingredients:

• tilapia fillet (fresh or frozen - defrost) - 1 pc.
• lemon - 3 slices
• dry garlic - 1 pinch
• handful of chopped parsley or dill (optional)
• salt

Cooking:

1. Preheat oven to 180 degrees.
2. Blot the fillet with a napkin, salt and sprinkle with garlic.
3. You can put the fillet in a mold, a cast-iron pan, or simply wrap it in foil. Covering up doesn't matter.
4. Cut the butter into slices and spread over the surface of the fillet. Put the fish in a hot oven for 15 - 20 minutes. Meanwhile, cut the lemon into slices.
5. Lay on the fish, open the foil or remove the lid from the mold if you used it.
6. Bake fish with lemon for another 5 to 7 minutes.
7. We recommend serving with boiled potatoes or rice, accompanied by green vegetables (broccoli, green beans). The oil will most likely drain to the bottom of the mold - this sauce will just be convenient to pour over potatoes or rice. You can use ready-made oil with herbs (in the photo, just oil with dill) - it also works great.

8. French fish for dinner

Ingredients:

• fish fillet - 500 gr. (we have pike perch)
• tomato - 1 pc.
• natural yogurt - 1 tbsp. spoon
• low-fat cheese - 75 gr.
• salt, pepper - to taste

Cooking:

1. Cut the fish into small pieces.
2. Salt, pepper, leave for 15-20 minutes.
3. Put in the form. The next layer is sliced ​​​​tomatoes.
4. Next, brush with yogurt. Grate cheese on a fine grater. Lay out the last layer. We send it to the oven for 30-40 minutes. Our dish is ready.

9. Pink salmon baked in sour cream and mushroom sauce

Ingredients:

1. pink salmon - 1 pc.
2. frozen forest mushrooms - 200 gr.
3. onion - 2 pcs.
4. sour cream - 5 tbsp. spoons
5. milk - 100-130 ml.
6. greenery
7. salt, pepper, spices to taste
8. hard cheese - 100 gr.
9. lemon

Cooking:

1. Cut the fish into portions, salt, pepper, pour over lemon juice if desired. Leave for 20 minutes.
2. Prepare the sauce: cut the onion into cubes, boil the mushrooms until tender.
3. First, fry the onion in butter until golden brown, add the mushrooms, mix, pour in the milk mixed with sour cream. Salt, pepper and add spices as desired (I have 2 pinches of curry, hops-suneli 0.3 tsp) and greens. Mix. Bring to a boil, but do not boil.
4. Put the fish in a baking dish, pour over the sauce, put in an oven preheated to 200 ° C for 15 minutes.
5. Remove, sprinkle with cheese and bake for another 15-20 minutes until golden brown.
6. Sprinkle the finished dish with fresh herbs and serve with your favorite side dish, such as mashed potatoes.

10. Baked fish in foil

If you have been looking long and hard for a recipe for baked fish in foil, then look no further. Today's recipe is about how to make a wonderful dish out of several delicious ingredients.

Ingredients:

• pangasius fillet - 2 pcs.
• tomato - 2 pcs.
• dill, parsley and green onion
• vegetable oil
• garlic - 4 cloves
• lettuce
• salt and pepper to taste

Cooking:

1. Salt and pepper the fish fillet, then put it on foil, and put parsley and dill under it.
2. On top of the fillet, lay a few feathers of green onions and tomatoes, cut into small slices.
3. We tightly wrap the foil and bake on a baking sheet in an oven preheated to 180-200 degrees for 20-25 minutes.

11. How to dry vobla

The main condition that must be observed in order to get an amazing dried roach is that the fish must be fresh. No freeze. Freezing is the enemy of dried vobla. So, we buy fresh fish, preferably from fishermen, in the morning, when they moor their boats to the shore, or we ourselves are engaged in catching fish.

Cooking:

1. Be sure to gut the insides.
2. Remove the gills (they can start spoiling the fish in the first place if you don't salt it too much).
3. Make one or two longitudinal incisions along the back, right up to the central bone.
4. It is necessary to rinse the prepared fish thoroughly in running water.
5. Salt the fish. Carefully, sparing no salt, grease the fish with salt, stuffing both the belly and the dorsal part in the cuts.
6. Lay the salted fish in layers in an enamel bowl.
   Sprinkle each layer of fish well with salt. Between the layers of fish, you can put a few leaves of bay leaf. It should also be remembered that it is not recommended to use aluminum utensils for salting. Only use enameled or stainless steel containers.
7. Fish should be kept in brine for about 2-3 days, depending on the size of the fish.
8. One of the most important moments for drying roach, I think, is soaking and preparing the fish for drying. The fish should be soaked in a water-acetic solution (25 g of vinegar per 1 liter of water) in proportion to the time the roach is in the brine. Approximately: one day in brine - 1 hour in a water-vinegar solution. 9. So, after keeping the fish in a solution of vinegar and water for the prescribed time, it is necessary to dip the fish in another intermediate solution (it will protect it from flies and various insects). For 1 liter of water, add 50-100 g of vegetable oil and 25 g of vinegar. Thoroughly mix the fish in it and leave for 1 hour.
9. Before hanging the roach to dry, it is necessary to insert a pre-prepared spacer into each belly and the cut dorsal part of the fish so that the drying process proceeds evenly.
10. It is worth hanging the fish only by the tail, then there is a guarantee of obtaining an excellent dried roach. Fat, melting in the sun, will evenly flow around the entire fish and, together with excess salt, drain into the head.
11. Well, and the last thing is that it is advisable to hang the fish out to dry only in the evening, after nine o'clock, when the flies stop flying. Hanged fish should be wrapped with gauze, of course, if there is no special dryer. It's so easy to cook awesome dried vobla.

12. Salted pink salmon "for salmon"

As you know, pink salmon is a rather dry and lean fish. But with this method of salting, it turns into a noble salmon. Tender, juicy! It is prepared very quickly and can be tasted in an hour.

You will need pink salmon fillet, cut into slices. If the fish is frozen, it is not necessary to defrost. Frozen fish is easier to cut - the pieces are neater. Make a saline solution with cold boiled water, very saturated. For 1 liter 4 - 5 tablespoons of salt. If the peeled potatoes float in the solution, you're done. Put the fish in the solution for 5-8 minutes. Then take out, rinse, dry a little with a napkin. Put in layers in a suitable dish, pour over odorless sunflower oil. Place in the refrigerator for 30-40 minutes. Serve with onion, lemon, herbs.

13. Herring "Heh" - amazingly tasty

Ingredients:

• freshly frozen herring - 3 pcs.
• carrots - 3 pcs.
• onion - 2 pcs.
• garlic - 2 cloves
• vinegar 9% - 200 ml.
• salt - 1 teaspoon
• vegetable oil - 2 tbsp. spoons
• soy sauce - 4 tbsp. spoons
• sesame - 2 tbsp. spoons

Cooking:

1. Defrost the herring, remove the bones and cut into pieces.
2. Pour the herring with vinegar and leave for 30 minutes.
3. Cut the onion into half rings, grate the carrots for Korean carrots.
4. Peel the garlic and pass through a press.
5. Drain the vinegar from the herring (you can put it in a colander, but I poured the vinegar over the edge so that a little vinegar remains).
6. Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds to the herring.
7. Mix everything well and refrigerate for a couple of hours. Herring "HE" is ready!

14. Mackerel in 3 minutes

This recipe is so elementary that I was amazed at such a great result.
Of course, this is a la smoked mackerel, since it does not smell like smoking in the recipe, but the taste of the fish is excellent.
Ingredients:

• mackerel (medium) - 1 pc.
• onion peel - how much to eat
• salt (spoons without top) - 5 tbsp. spoons
• water - 1 liter

Cooking:

1. Soak onion skins in water for a short while.
2. Then put on fire and add salt.
3. You need 5 tablespoons of salt per liter of water (if you need more water, then salt, respectively).
4. Boil the salted onion water, put the mackerel and cook for exactly 3 minutes!
5. Then throw the fish in a colander and you can eat. The fish is small and managed to boil completely. Although at first I was also embarrassed by the fact that it only takes 3 minutes to cook. If the fish is large, then it can be cut lengthwise so that it is boiled precisely or pierced with a knife in several places.

15. Fish under the marinade

A wonderful, healthy and low-calorie dish, friends! It can serve both as an independent dish and as an appetizer for any, even a festive table!

Ingredients:

• any fish - 600 gr.
• large carrots - 3 pcs.
• onion - 6 pcs.
• tomato paste - 3-4 tbsp. spoons
• salt - spices to taste
• apple cider vinegar - 2 tbsp. spoons
• a little sunflower oil for sautéing

Cooking:

1. Grate the carrots / or finely chop / on a coarse grater, cut the onion into half rings and simmer until tender.
2. For 2-3 min. until cooked, add tomato paste, salt, spices, herbs.
3. At the same time, we clean and boil the fish you have chosen, cut into pieces, in salted boiling water. When the fish is almost ready, we free it from the bones and divide it into small pieces the size of a little finger.
4. Put a little marinade and fish in layers at the bottom of the saucepan, then simmer until tender over low heat.
5. 2-3 minutes before that, add salt, spices and vinegar. Let's brew for 4-5 hours. Amazing taste!

16. Awesome mackerel roll

Ingredients:

• mackerel - 3 pcs.
• carrots - 2 pcs.
• eggs - 3 pcs.
• pickles
• gelatin

Cooking:

1. Three mackerels, thawed, washed, cleaned, cut off the head and tail, gutted through the top of the fish, that is, cut along the back, and the tummy remains intact.
2. I carefully removed all the bones (including both fins and bones along the ridge).
3. Boiled 2 carrots and 3 chicken eggs. I rubbed the cooled carrots and eggs on a coarse grater, and cut the pickled cucumbers into longitudinal strips.
4. She spread the fillet meat up, salted, peppered, sprinkled with dry gelatin, 30 grams of gelatin took this roll, grated carrots, eggs and cucumbers were laid out on it.
5. Rolled into a roll in cling film. Boil in salted water for 40 minutes. I put the finished roll still hot under the press, without removing the film until it cools completely.

17. Snack "Tenderness of the Dragon"

Guests on the doorstep, and you do not have time to prepare an intricate dish? This appetizer will come in handy! Moreover, the dish is so easy to prepare that even a novice hostess can handle it.

Ingredients:

• slightly salted trout - 250 gr.
• curd cheese with herbs - 1 jar
• greens to taste - 1 bunch
• some lettuce leaves
• a little green onion

Cooking:

1. Carefully cut the fish into thin slices.
2. Lay the fish plates overlapping in 2 rads on cling film or baking paper, on them with a layer of cheese and green leaves without twigs in 1 row.
3. Roll the fish with cheese roll and leave in the refrigerator for 1-2 hours.
4. Then, with a sharp knife, cut the roll into pieces and place on lettuce leaves.
5. Decorate the dish with herbs and onion feathers.
6. Refrigerate before serving.

18. Baked mackerel

Ingredients:

• mackerel
• lemon
• tomatoes
• onion
• olive oil

Cooking:

1. Defrost mackerel, wash, dry with a paper towel.
2. Remove the fins, salt, sprinkle with lemon juice and cut into pieces.
3. Separately, cut 2 tomatoes and 2 onions into slices (of the same size).
4. We put a circle of tomato with onion and cut in half and sandwich between pieces of fish.
5. Put the fish in a baking dish on the foil.
6. Drizzle lightly with olive oil on top and pepper.
7. We put in the oven at 180 ° C for 15 - 17 minutes in a preheated oven.

19. Fish pancakes

You can use absolutely any type of fish for their preparation!

Ingredients:

• medium potatoes - 5 pcs.
• pollock fillet (or other fish of your choice) - 300 gr.
• chicken egg - 1 pc.
• onion - 1 pc.
• wheat flour - 2 tbsp. spoons
• ground black pepper - to taste
• salt - to taste
• dill (parsley or cilantro) - 1 bunch
• vegetable oil for frying - 0.5 cups

Cooking:

1. Cooking minced meat for potato pancakes. Pollock fillet is pre-defrosted. Then rinse it in water and dry it. Cut the fish into very small cubes. The pieces should be less than one centimeter in size. Potatoes are peeled, washed and three on a medium grater. We also clean and wash the onion, after which we chop it with a grater or chop it very finely with a knife. We squeeze the grated potatoes a little with our hands from excess moisture, after which we mix it with fish, onions and finely chopped greens. Salt and pepper the mixture to taste, then add 2 tablespoons of the previously sifted flour and beat the egg into the mass. The resulting minced meat is well kneaded.
2. We form and fry fish pancakes in a pan. You can make pancakes in several ways, in particular, with your hands or with a spoon. Here's how you feel more comfortable. But at the same time, do not forget to wet your hands or cutlery with cold water in order to facilitate this process. We grab a little minced meat, give it a rounded shape of a pancake, and put the product on a hot frying pan with vegetable oil. Fry pancakes on both sides until golden brown. In general, they cook very quickly.
3. We serve fish pancakes. Such pancakes are considered very tasty when warm. Although many people prefer to eat them cold. Tar-tar sauce is ideal for them. Although you can serve products with sour cream and regular mayonnaise. In addition, serve vegetable slices to such potato pancakes, which will harmoniously fit the cooked dish. Also, fish pancakes go well with boiled rice.

Adviсe:

• In order to defrost fish fillets faster, you can use a simple tip: dip it in a bowl of cold water, in which you first need to dissolve a teaspoon of salt.
• Some prefer a more uniform texture and taste of fish pancakes. In order to achieve it, it is necessary to pass all the original ingredients through a meat grinder or grind in a blender to a fine-grained state. In this case, the mass will more resemble minced meat, and pancakes from it will turn out to be very tender.
• If you decide to use frozen or fresh fish for making potato pancakes, then initially it must be cleaned, gutted, separated from the skin, backbone and bones, and then cut into cubes of the remaining fillet.

20. Tender capelin fillet in batter

Capelin in batter is a great dish for fish lovers. In addition, the kids really like it, and adults will not refuse. This fish is very cheap, but very, very tasty.

Ingredients:

• capelin - 1 kg.
• salt - to taste
• pepper mix
• lemon juice

For batter for adults:

• egg - 1 pc.
• beer - 150 ml.
• vegetable oil - 2 tbsp. spoons
• flour - 100 gr.
• salt pepper

For batter for kids:

• egg - 1 pc.
• sour cream - 2 tbsp. spoons
• flour - 2 tbsp. spoons
• salt - to taste

Cooking:

1. Wash the capelin, remove the fins, tail, head, entrails and, neatly, the ridge from the tail.
2. Wash, salt, add a mixture of peppers and lemon juice, leave for 15 minutes.
3. Prepare batter, fry in vegetable oil, put on a paper towel. It turns out very tender and tasty fish.

21. Fish baked in sour cream

Ingredients:

• cod fillet - 2 kg.
• sour cream - 400 ml.
• onion - 3 pcs.
• egg - 2 pcs.
• hard cheese - 150 gr.
• vegetable oil for frying
• dill - 50 gr.
• salt, spices - to taste

Cooking:

1. Cut the fillet into small pieces.
2. Peel the onion, cut into half rings and fry in vegetable oil.
3. Make a breading of flour, salt and spices for fish.
4. Roll the fish in breadcrumbs and put in a heat-resistant form.
5. Combine sour cream, eggs, fried onions, finely chopped dill. Mix everything well.
6. Pour the resulting sauce over the fish.
7. Grate the cheese on a coarse grater and sprinkle over the fish.
8. Put in a preheated oven and bake at 200 degrees for about 15-20 minutes (until golden brown). Fish baked in sour cream is very tasty!

22. Exquisite anchovy - and we will spend no more than half an hour on it

We take capelin ... Capelin, by the way, is a sea fish from the smelt family, a source of vitamins and minerals (vitamin B12 in capelin is several times more than in beef tenderloin, in bulk vitamin A and D, plus the most important amino acids - methionine, cysteine, threonine and lysine , as well as: iodine, fluorine, bromine, potassium, sodium, phosphorus, selenium, which is about 10 times more in this fish than in any meat). Exciting?

Ingredients:

• capelin
• onion
• carnation
• allspice
• coriander
• mustard seeds
• lemon
• honey
• salt
• vegetable oil
• garlic

Cooking:

1. We take capelin (kilogram), defrost, gut: cut off the head, clean out the insides, remove the black film. We lay the caviar in a separate container. If there is enthusiasm, you can lift the spine, but this is not necessary. Mine, combine with caviar (keep in mind that after cleaning the number of fish will be halved).
2. We clean three large onions, cut into half rings, add to the fish and mix.
3. We prepare the filling: three cloves, seven peas of allspice, half a teaspoon of coriander, a teaspoon of mustard seeds, crush in a mortar, pour the mixture of spices with the juice of half a lemon, add a teaspoon without a top of liquid honey, a teaspoon of coarse salt, a third of a glass of vegetable oil without smell and three cloves of garlic crushed in a garlic press.
4. Fill the resulting filling with fish and onions. Mix thoroughly. We stand at room temperature for an hour, then in the refrigerator for another two. We put it in a glass, tightly closed jar. You can eat. Capelin anchovy can be stored in the refrigerator for a whole week. But you will eat it much earlier: On sandwiches (toasted bread, a piece of butter, a slice of cucumber, a plate of myvoanchovy); In rolls (an olive wrapped in moyvoanchovy and pinned with a skewer); With potatoes (onion, by the way, is almost tastier than my marinade); In a salad (anywhere anchovies are needed according to the recipe).

23. Fish in a fur coat

Ingredients:

• fish fillet - 6 pcs.
• potatoes - 7-8 pcs.
• cheese - 70 gr.
• egg white - 2 pcs.
• flour - 4-6 tbsp. l.
• salt, pepper, spices
• frying oil

Cooking:

1. Wash and dry the fish.
2. In one bowl, mix flour, spices, salt.
3. In another, grated potatoes, cheese, protein and a little salt.
4. First, roll the fish fillet in flour, then stick it around with potatoes and fry on both sides over low heat until golden brown. And serve hot immediately. This is how quickly and tasty you can please the whole family with delicious and mouth-watering fish in a potato crust.

24. Stuffed Salmon with Shrimp and Cheese

Ingredients:

• salmon - 1.5 pcs.
• shrimp - 300 gr.
• low-fat cheese - 250 gr.
• lemon - 2 pcs.
• onion - 1 pc.
• salt - to taste
• ground black pepper
• spices - to taste
• greenery - for decoration

Cooking:

1. Preheat the oven to 190 degrees.
2. Wash the salmon carcass, dry it and rub it with salt, pepper and spices. Wash the lemons, squeeze the juice from one and pour over the fish, and cut the second into thin slices.
3. Separately, knead low-fat cheese. Wash the onion, peel, cut into small cubes and mix with cheese. Boil the shrimp, cool, remove from the shell and add to the onions and cheese. All salt, pepper and mix well.
4. After that, stuff the salmon carcass with the prepared shrimp filling and sew up the belly. Next, put the fish on a baking sheet covered with foil and put in the oven.
5. Bake in preheated oven for 20 minutes. Then reduce the temperature to 160 degrees and bake for 15-20 minutes. 6. Put the finished stuffed fish on a dish, decorate with lemon slices and sprigs of greens.

25. Fish baked in egg with mayonnaise

Ingredients:

• fish
• eggs
• onion
• mayonnaise
• cheese

Cooking:

1. Rinse the fish fillet, dry it, if there are bones, it is better to cut them out. (Telapia fish was used in the village - ready-made fillet - it is sold almost everywhere, it costs about 140-170 r / kg)
2. Arrange the fillet in a frying pan, greased with oil, salt and sprinkle with spices.
3. Prepare the sauce: Break 4 eggs into a bowl, chop green onions and add 2-3 tbsp. mayonnaise (any) We mix.
4. Pour the sauce into the pan with the fish, sprinkle with grated cheese and put in the oven for 20 minutes.

Bon appetit!

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