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Fish with Béchamel and Egg Sauce - media description

Fish with Béchamel and Egg Sauce

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15 Min

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Ingredients

Recipe servings:
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
481050
Fish fillet
750  g
481050
Vegetable Oil
2  tbsp
481050
Ground Black Pepper
0.25  tsp
483417
Coriander leaves, chopped
2  tbsp
487522
Butter, melted
1.5  tbsp
486979
Onions, finely chopped
1  Medium
481050
Milk
4  cups
481050
MAGGI® Bechamel Mix
1  Sachet
481050
Egg, slightly beaten
3  pieces
486232
Mozzarella cheese, grated
0.5  cup

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Nutritional Information

Carbohydrates
19.09 g
Energy
546.37 kcal
Fats
34.4 g
Protein
40.63 g

Recipe steps

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Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.
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Using a non-stick frying pan, pan-fry the fish fillets until they become golden brown. Remove and place them on a baking dish.
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Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender.
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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.
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Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.
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Bake in a 200°C preheated oven for 8-10 minutes.
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Serve with rice or potato.

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