Oat crusted Fish combo Casserole

Recipe by
Total Time:
1 Hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1 cup - rice
  • 1 cup - tomato puree
  • 1 tsp - honey
  • 1/2 tsp - oregano powder
  • Salt and pepper, to taste
  • 2 cups - water
  • 2 - tilapia fillets
  • 1 tbsp - lemon juice
  • 1 tsp - pepper
  • Salt, to taste
  • 1 cup - regular oats
  • 2 tbsp - oil
  • 2 cup - spinach leaves
  • 1/2 cup - corn kernels
  • 1/4 cup - carrot, cut into round slices
  • 2 garlic cloves, minced
  • 1 tbsp - oil

How to Make Oat crusted Fish combo Casserole

  • To boiling water, add pepper, oregano, honey , tomato puree, salt and rice.
  • Blend well and simmer the rice is cooked.
  • Marinate the fish fillets with salt and lemon juice for 30 minutes.
  • Season oat with a tsp of pepper and coat the fillets with oat.
  • Fry the fillets in a skillet on medium-high heat.
  • In another skillet, saute garlic with spinach, corn and carrot.
  • In a greased baking dish, place a layer of half the tomato rice and top it with fish and vegetables.
  • Cover this with the remaining rice and garnish with grated cheddar cheese.
  • Bake at 350 degree C for 20 minutes.
  • Garnish and serve.
  • Recipe Courtesy: Only Fish Recipes

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