Fish Casserole Recipe

Preparation

Fry the diced bacon until it leaves some oil behind.

In the pan place in layers the fish fillets, thinly sliced potatoes, and sliced onions. Season with salt, pepper and minced parsley.

Cover the last layer with tomatoes sauce. Cook at low heat until the potatoes are soft. If the liquid evaporates add more tomato sauce so it doesn’t dry out.

At the end, pour in the eggs, making sure the yolks don’t break. Cook for 5 minutes.

Serve the casserole hot and sprinkle with minced parsley.

Ingredients

250 gr bacon

1 kg fish fillets

1 kg potatoes

4 onions

Salt 7 pepper

Minced parsley

Tomatoes sauce

6 eggs