Fish hunter-style
Description
The recipe won't take much time. Honestly, I don't know why this dish is called exactly this and not something else. To me, it's just one of the many versions of a fish and vegetable casserole, beloved throughout our country. But in any case, it's not the name that makes the recipe special—it's the final dish that matters. And this one turns out delicious, believe me! Fish baked with onions and tomatoes in a creamy-eggy sauce, topped with a cheesy crust—how does that sound? What's especially great is that you can use various types of fish: salmon (in which case the dish will be perfectly suitable even for a festive table!) or more modest options like cod, flounder, navaga, hake, pollock... The result will be juicy, tender, and not too high in calories. If the fish is on the drier side, use cream; if you think it already has enough fat, use milk. Good luck! Serve hot.
Instructions
- 1
Step 1
Cut the fish fillet into pieces, season with salt and pepper. Place in a greased heatproof baking dish.
- 2
Step 2
Peel the onion, slice into rings. Place on top of the fish.
- 3
Step 3
Beat eggs with milk or cream. Season with salt and pepper. Pour over the fish and place the dish in a preheated oven at 180°C for about 15 minutes.
- 4
Step 4
Meanwhile, wash the tomatoes, dry them, and slice into slices.
- 5
Step 5
Grate the cheese on a coarse grater.
- 6
Step 6
Remove the dish from the oven. Place a layer of tomatoes on top and sprinkle with grated cheese. Bake for another 10-15 minutes, until a golden cheese crust forms.