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Fish with Béchamel and Egg Sauce Recipe

Fish with Béchamel and Egg Sauce


Total Time : Serves 6

HOW TO PREPARE Fish with Béchamel and Egg Sauce Recipe

Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.

Using a non-stick frying pan, pan-fry the fish fillets until they become golden brown. Remove and place them on a baking dish.

Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender.

Add milk and MAGGI Secrets Béchamel Mix, bring to boil under constant stirring and cook for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the grated cooked eggs.

Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.

Bake in a 200°C preheated oven for 8-10 minutes.

Serve with rice or potato.

Nutritional Information For Fish with Béchamel and Egg Sauce Recipe

Per Portion of 300g

Energy : 418.00 Kcal
Protein : 37.00 g
Carbohydrate : 20.00 g
Fats : 20.00 g

Your Grocery List

  • 750 g white fish fillets
  • 2 tablespoons vegetable oil
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coriander leaves, chopped
  • 1½ tablespoons butter
  • 1 medium onion, finely chopped
  • 4 cups milk or 1000 ml
  • 1 sachet MAGGI® Béchamel Mix
  • 3 boiled eggs, grated
  • ½ cup mozzarella cheese or 100 g, grated


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