Looking for a comforting, flavorful, and easy-to-make meal? This Fish Casserole with Vegetables and Cheese Sauce is your answer! It's a fantastic way to turn simple pollock fillets and a bag of frozen vegetables into a wholesome and satisfying dinner that the whole family will love. The tender, flaky fish, combined with colorful veggies and a rich, creamy cheese sauce, creates a harmonious dish that's baked to golden perfection. It's the ultimate comfort food, perfect for a cozy weeknight dinner or a relaxed weekend meal.
The fish casserole with vegetables and cheese sauce is ready!
Ingredients for the Fish Casserole
- 1 kg (2.2 lbs) pollock
- 250 g (8.8 oz) frozen vegetable mix (we used green peas, green beans, carrots, corn kernels, bell pepper)
- 1 onion
- 3 eggs
- 80 g (2.8 oz) cheese
- 2 tbsp 15% smetana (a type of sour cream)
- 1 tbsp sunflower oil
- 1/2 tsp salt
- 1 tsp Italian herbs
How to Make Fish Casserole with Vegetables and Cheese Sauce
Thaw and rinse the pollock. Cut each fish along the spine to separate the fillets. For our pollock casserole, you don’t need large, whole fillets; separate the flesh from the skin and bones in any convenient way.
Separating the pollock fillet from the skin and bones
Sprinkle the fillets with Italian herbs and salt. Mix the prepared pollock pieces.
Sprinkling the fish with Italian herbs and salt
Grease the bottom and sides of a ceramic baking dish with sunflower oil. Slice the onion into rings and line the bottom of the dish.
Placing sliced onion at the bottom of the prepared dish
Sprinkle the frozen vegetables over the onion and drizzle with sunflower oil.
Arrange a layer of pollock fillets, spreading them evenly. Overlap the fish pieces.
Evenly distribute the remaining vegetables. There is no need to thaw or wash the mix.
Sprinkling vegetables over the onion and drizzling with oil
Arranging a layer of fish and spreading it evenly
Evenly distributing the remaining vegetables
Grate the hard cheese for the casserole on a coarse grater. The cheese should have a medium saltiness.
Crack 3 large eggs and combine them with the grated cheese.
Add smetana (a type of sour cream) and Italian herbs. Do not salt the cheese topping, as the saltiness of the cheese will be sufficient.
Grating the cheese on a coarse grater
Cracking 3 eggs and combining them with the cheese
Adding smetana and Italian herbs
Pour the cheese mixture over the pollock fillets.
Pouring the cheese mixture over the fish
Cover the baking dish with foil and place it in a preheated oven at 180-190°C (355-375°F) for 40 minutes. Remove the foil after 30 minutes. You’ll know the fish is ready by the appetizing aroma that will fill the room.
Baking the casserole for 40 minutes
Lift the pollock and vegetable casserole with a spatula and transfer it to a plate. The fish casserole will look like a pie that can be cut into pieces of any size.
Your fish casserole is ready. Enjoy your meal!
The fish casserole with vegetables and cheese sauce is ready!
Serve the casserole with lettuce leaves and fresh tomatoes. You can sprinkle individual portions with flax seeds.
And there you have it—a beautiful and delicious fish casserole, hot from the oven and ready to be enjoyed! This dish is wonderfully versatile; serve it on its own for a complete meal, or pair it with a side of fluffy rice or a crisp green salad. We hope this recipe brings warmth and comfort to your table. Feel free to experiment with different vegetables or cheeses to make it your own. Happy cooking, and enjoy every savory bite!
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