Rice casserole with sea bass fillet is a hearty, tender and very tasty dish. It is prepared from a minimum set of products, while it is quite simple to assemble, and also quickly baked. That is why it can be called both a convenient and a budget option for a dinner.
Ingredients:
- 1 sea bass fillet;
- 3 bags of rice;
- 3 eggs;
- 4 ripe tomatoes;
- 40 g Parmesan cheese;
- 200 ml of cream (10% fat);
- parsley or dill (optional);
- salt and black pepper.
Preparation:
- Dip 3 bags of rice in boiling water, boil until tender, without adding salt. Then take out on a plate and cool completely.
- Take two small baking dishes and brush them with sunflower oil.
- Divide the boiled rice into two equal parts and put them in the molds, flattening and tamping.
- Defrost the sea bass fillet, wash, cut into slices 1-1.5 cm thick and put into molds on top of the rice, pressing tightly against each other.
- Wash the tomatoes, dry with paper towels, cut into thick rings and put on top of the fish.
- Grate the whole Parmesan cheese on a medium grater and divide into two equal parts. One part of the cheese will be used for pouring, and the other for dusting the casserole.
- So, combine the cream, ½ part of the grated cheese and eggs in one container, mix and whisk well. Then fill the finished filling with salt and pepper and beat thoroughly again.
- Fill the casserole with the remaining cheese, pour the finished filling and send to the oven for 25-30 minutes, preheated to 180 degrees.
- After this time, remove the ready-made rice casserole with sea bass and tomatoes from the oven, garnish with fresh parsley leaves (you can use dill) and serve immediately. Note that this casserole will perfectly complement any juicy salad made from greens and fresh vegetables.
