Fish gratin with potatoes and vegetables

Preparation time: cca. 25 minutes (plus baking time)
Per portion: cca. 308 kcal / 1294 kJ
33 g P, 9 g F, 20 g CH


  • 400 g potatoes
  • 200 g carrots
  • 1 leek
  • 4 hake fillets
  • salt
  • 2 tbsp oil
  • 100 ml vegetable stock
  • bunch of dill
  • pepper
  • 200 g sour cream
  • 1 tbsp tomato paste
  • oil for the dish


  1. Peel the potatoes and carrots, cut into slice. Rinse, dry and trim the leek, cut into slices. Rinse and pat dry the hake fillets, season with salt and cut into (not too small) pieces.
  2. Pre-heat the oven to 175 °C (Gas Mark 4). Grease a gratin dish. Fill with alternate layers of fish, potatoes, carrots and leek. Drizzle over the oil and vegetable stock. Rinse the dill, then shake dry and chop. Sprinkle chopped dill, salt and pepper over the fish gratin and bake in the oven for cca. 35 minutes.
  3. Combine the sour cream and tomato paste, stir well. Divide the fish gratin into portions and serve with the sauce.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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