- 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 Idea of the Day Béchamel Mix
- 3 boiled eggs, grated
- ½ cup Mozzarella cheese or 100 g, grated
Fish with Béchamel and Egg Sauce
INGREDIENTS
Fish with Béchamel and Egg Sauce with
Fish with Béchamel and Egg Sauce with 
- 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 Idea of the Day Béchamel Mix
- 3 boiled eggs, grated
- ½ cup Mozzarella cheese or 100 g, grated
HOW TO PREPARE
Fish with Béchamel and Egg Sauce with
Fish with Béchamel and Egg Sauce with
1
Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.
2
Using a non-stick frying pan, pan-fry the fish fillets until they become golden brown. Remove and place them on a baking dish.
3
Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender.
4
Add milk and MAGGI Secrets Béchamel Mix, bring to a 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.
5
Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.
6
Bake in a 200°C preheated oven for 8-10 minutes.
7
Serve with rice or potato.
NUTRITIONAL INFORMATION
Fish with Béchamel and Egg Sauce with
Fish with Béchamel and Egg Sauce with
- Energy 418 (Kcal)
- Protein 37 (g)
- Carbohydrate 20 (g)
- Total Fat 20 (g)
REVIEWS
Fish with Béchamel and Egg Sauce with
