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Ingredients 9 items

  • 750 g Hammour fillets cut into large cubes
  • 2 tablespoons butter
  • 1 medium onion or 125 g, cut into thin slices
  • 2 cups mushrooms or 200 g, cut into quarters
  • 300 g peeled shrimps cleaned
  • 4 cups milk or 1000 ml
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 2 tablespoons fresh dill chopped
  • 1½ cups mozzarella cheese or 150 g, grated

How to prepare

  1. Season the fish fillet cubes with salt, pepper and little olive oil then place them in an oven dish and Bake the fish in a 190°C preheated oven for 15 minutes or until it is cooked and set the fish in the same oven dish aside.
  2. Melt butter in a large saucepan, fry onion slices and mushroom quarters over medium heat for 4-5 minutes or until onion is tender. Add shrimps and cook for another 3 minutes or until shrimps is almost cooked.
  3. Add milk and MAGGI Secrets Béchamel Mix to the saucepan. Bring the sauce to boil with constant stirring then simmer for 2 minutes or until the sauce thickens. Remove the saucepan from heat.
  4. Sprinkle the chopped dill over the cooked fish fillets in the oven dish and cover with the prepared béchamel sauce mixture.
  5. Sprinkle the cheese over the béchamel sauce and bake in a 220°C preheated oven for 20 minutes or until the surface is golden brown.

Nutritional informations

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