Captain's Fish
Description
The recipe won't take much time. I don't know where, when, or under what circumstances this recipe got its name. I'd like to believe there was some culinary-gifted captain who came up with this way of baking fish, but most likely the origin is far more prosaic— "fish à la captain" was named by analogy with "beef à la captain," which is prepared similarly: baked with vegetables under a cheesy crust. However it came to be, I think you'll find the recipe for captain-style fish quite useful. You can prepare it with potatoes or without (in the latter case, you're free to choose any side dish), using noble trout or more affordable hake—the dish will turn out delicious either way. Serve hot.
Instructions
- 1
Step 1
Peel the onion and slice into rings or half-rings.
- 2
Step 2
Wash the tomatoes and slice them.
- 3
Step 3
Potato (if you decided to use it) as well.
- 4
Step 4
Wash the greens, dry and chop finely.
- 5
Step 5
Grate the cheese on a coarse grater.
- 6
Step 6
Clean the fish, gut it, and wash it. Separate the fillets and cut them into pieces. Salt, pepper, and mix.
- 7
Step 7
Beat the eggs with the cream. Add salt.
- 8
Step 8
Place the potatoes on the bottom of a greased baking dish. Season with salt and pepper. Spread half of the onion over the potatoes. Add the fish, then the tomatoes. Distribute the remaining onion on top. Sprinkle with grated cheese, pour over the cream mixture, and bake in the oven until golden brown (30–40 minutes).