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57 34.3g / 57%
13 19g / 13%
30 40.6g / 30%

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Fish with Béchamel and Egg Sauce

(0)
15 Min
Easy

Ingredients

6 Servings

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:

ingredient_quantity
recipe ingredient
750  g
White fish fillet
2  tbsp
Vegetable Oil
0.25  tsp
Ground Black Pepper
2  tbsp
Coriander leaves, chopped
1.5  tbsp
Butter
1  Medium
Onion, sliced
4  cups
Milk
1  Sachet
MAGGI® Bechamel Mix
3  pieces
Eggs
0.5  cup
Mozzarella cheese

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Nutrition Value

Carbohydrates
19.09 g
Energy
546.37 kcal
Fats
34.4 g
Protein
40.63 g
Information per serving

Instruction

15 Minutes
  • Step 1

    0 Min
    Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.
  • Step 2

    0 Min
    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

    0 Min
    Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender.
  • Step 4

    0 Min
    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

    0 Min
    Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.
  • Step 6

    0 Min
    Bake in a 200°C preheated oven for 8-10 minutes.
  • Step 7

    0 Min
    Serve with rice or potato.
Fish with Béchamel and Egg Sauce

Step 1 of 7

Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.

Fish with Béchamel and Egg Sauce

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.

Fish with Béchamel and Egg Sauce

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.

Fish with Béchamel and Egg Sauce

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.

Fish with Béchamel and Egg Sauce

Step 5 of 7

Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.

Fish with Béchamel and Egg Sauce

Step 6 of 7

Bake in a 200°C preheated oven for 8-10 minutes.

Fish with Béchamel and Egg Sauce

Step 7 of 7

Serve with rice or potato.

Recipe PDF