A fragrant, juicy fish casserole with prunes, rice, vegetables and cheese - this is an original taste and an unusual combination that will delight literally all family members. This dish is perfect for a festive dinner.
Ingredients:
- 800 g cod fillet;
- 2 tablespoons of mayonnaise;
- 150 g of hard cheese;
- 2/3 cup rice
- 1 carrot;
- 1 onion;
- 2 tomatoes;
- 70 g prunes;
- sunflower oil;
- salt, black pepper and fish spices.
Preparation:
- Peel the cod fillet from the scales, rinse under running water, dry with paper towels and cut into regular portions.
- Put the pieces of fish in any container for food, season with fish spices and mayonnaise, mix until the spices are evenly distributed and put in the refrigerator to marinate.
- Meanwhile, soak the prunes in cold water for 10 minutes. Then remove from the water and cut into strips.
- Rinse the rice, boil until tender and cool. Grate hard cheese on a coarse grater. Cut the tomatoes into circles. For this recipe, you can take not only ordinary tomatoes, but also cherry tomatoes, which, when used, are simply cut in half.
- Heat oil in a skillet.
- Peel and wash onions and carrots. Dice the onion, grate the carrots, put these ingredients in hot oil and sauté.
- Pour the finished frying into boiled rice and stir in with a spoon.
- Cover the casserole dish with cling foil. Put fried rice on the foil, place pieces of marinated cod on top of the rice.
- Cover the cod with prune strips and the prunes with tomato circles.
- Cover the contents of the form with plenty of cheese and send to the oven for 25-30 minutes, preheated to 180 degrees.
- After this time, remove the prepared fish casserole with rice and vegetables from the oven, remove a little, cut into portions, arrange on plates and serve with fresh vegetables (or salad).
