Rice casserole with sea bass fillet is a hearty, tender and very tasty dish. It is prepared from a minimum set of products, while it is quite simply collected, and also baked quickly. That is why it can be called both a convenient and budget option for dinner.
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Ingredients:
- 1 fillet of sea bass;
- 3 sachets of rice;
- 3 eggs;
- 4 ripe tomatoes;
- 40 g Parmesan cheese;
- 200 ml cream (10% fat);
- parsley or dill greens (optional);
- salt and black pepper.
Cooking:
- Dip 3 sachets of rice in boiling water, boil until cooked, without salting. After taking out on a plate and completely cool.
- Take two small baking dishes and grease them with sunflower oil.
- Divided boiled rice into two identical parts and put them into shapes, leveling and ramming.
- Defrost fillet of sea bass, wash, cut into slices 1-1.5 cm thick and put into the molds on top of the rice, pressing tightly against each other.
- Wash the tomatoes, dry with paper towels, cut into thick rings and lay on top of the fish.
- Rub the whole Parmesan cheese on a medium grater and divide into two identical parts. One part of the cheese will go to fill, and the second - to casserole powder.
- So, cream, ½ part of the grated cheese and eggs to combine in one bowl, mix and beat well with a whisk. Then fill the finished fill with salt and pepper and beat thoroughly again.
- Cover the casserole with the remaining cheese, pour over the finished filling and send for 25-30 minutes in the oven, preheated to 180 degrees.
- After this time, remove the prepared rice casserole with sea bass and tomatoes from the oven, garnish with fresh parsley leaves (you can dill) and serve immediately. Note that this casserole is perfectly complemented by any juicy salad of greens and fresh vegetables.