Fish with Béchamel and Egg Sauce
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 19.09 g |
| Energy | 546.36 kcal |
| Fat | 34.39 g |
| Protein | 40.63 g |
| Fiber | 0.6 g |
| Sodium | 1675.42 g |
| Sugar | 10.23 g |
Instructions
Total
5'Preparation
15'Cooking
0'Waiting
Step by step
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.
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Fish with Béchamel and Egg Sauce
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