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Fish with Béchamel and Egg Sauce
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Ingredients
- 750 g white fish fillets
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground black pepper
- 2 tablespoons coriander leaves
- 1.5 tablespoons butter
- 1 medium onion
- 4 cups milk or 1000 ml
- 1 sachet MAGGI® Béchamel Mix
- 3 boiled eggs
- 1/2 cup Mozzarella cheese or 100 g
Products Used
Bechamel MixHow to Prepare
- Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.
- Using a non-stick frying pan, pan-fry the fish fillets until they become golden brown. Remove and place them on a baking dish.
- Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender.
- 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.
- Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.
- Bake in a 200°C preheated oven for 8-10 minutes.
- Serve with rice or potato.
Nutritional Info
Energy: 418.00 Kcal
Protein: 37.00 g
Carbohydrate: 20.00 g
Fats: 20.00 g
Protein: 37.00 g
Carbohydrate: 20.00 g
Fats: 20.00 g
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