Tilapia baked in the oven under a potato-carrot "coat" is a fairly simple dish in terms of preparation. The fish itself is not bony, which makes the process of eating more enjoyable.
It is necessary
- • 6 pieces of tilapia fillets;
- • 6 medium potatoes;
- • 1 large carrot;
- • 1 raw egg;
- • 1 tablespoon of sour cream (15%);
- • 60 g of any hard cheese;
- • salt and spices to taste.
Instructions
Step 1
Pre-thaw frozen fish fillets and rinse in running water, put in a colander, drain excess liquid.
Step 2
Boil potatoes and carrots first, cool completely, and then peel. In a deep bowl or a regular salad bowl, grate all the boiled potatoes and carrots on a coarse grater.
Step 3
Drive in a whole chicken egg. Add salt and any spices to your taste. For the juiciness of the "fur coat" add another tablespoon of sour cream. Mix the contents of the bowl thoroughly into a homogeneous mass.
Step 4
Cut the fish fillet into small portions, put in a bowl, add salt and add ground black pepper if desired, mix with your hands.
Step 5
Grease a deep small baking sheet completely with vegetable oil (1 tablespoon).
Step 6
Divide the potato-carrot mass into two approximately equal parts (for accuracy, it can be measured on a kitchen scale).
Step 7
Put part of the "fur coat" in the first layer on a baking sheet, evenly distributing it over the entire area of the baking sheet. Next, lay out the fish, and spread the fillet pieces in an even layer.
Step 8
On top of the fish, distribute the second part of the potato-carrot "coat" - this will be the third layer in the casserole. Grate a piece of cheese on a grater with large cells and cover the "fur coat" in an even layer.
Step 9
Preheat the oven in advance so that it warms up to an internal temperature of 180 °. Put a baking sheet with a casserole in the oven, the fish is cooked for about 35 minutes.
Step 10
Serve tilapia baked in this way is best served hot and immediately after cooking. It turns out to be very juicy and tender.
