Fish with Béchamel and Egg Sauce

Name: Fish with Béchamel and Egg Sauce
Prep time: 5 s
Cook time: 15 s
Total time: 15 s
Yield: 6
Cuisine: Global
Ingredients: 750 grams White fish fillet; 2 tablespoons Vegetable Oil; 1/4 teaspoon Ground Black Pepper; 2 tablespoons Coriander leaves chopped; 1 1/2 tablespoon Butter; 1 Medium Onion sliced; 4 cups Milk; 1 Sachet MAGGI® Bechamel Mix; 3 pieces Eggs; 1/2 cup Mozzarella cheese

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15 Min

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Ingredients

6 Servings

Seafood mix (shrimp, mussels, clams, and calamari), cleaned and deveined

750 g

Vegetable Oil

2 tbsp

Ground Black Pepper

0.25 tsp

Coriander leaves, chopped

2 tbsp

Butter

1.5 tbsp

Onions, finely chopped

1 Medium

Milk

4 cups

MAGGI® Bechamel Mix

1 Sachet

Eggs, slightly beaten

3 pieces

Mozzarella cheese

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

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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 gra

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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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Fish with Béchamel and Egg Sauce

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Fish with Béchamel and Egg Sauce

Nutritional facts per serving

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