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

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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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