Fish with Béchamel and Egg Sauce
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 7
Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.
Step 2 of 7
Using a non-stick frying pan, pan-fry the fish fillets until they become golden brown. Remove and place them on a baking dish.
Step 3 of 7
Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender.
Step 4 of 7
Add milk and MAGGI® Béchamel Mix, bring to 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.
Step 5 of 7
Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.
Step 6 of 7
Bake in a 200°C preheated oven for 8-10 minutes.
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Serve with rice or potato.