Little-eyed grenadier casserole

Cut the fish fillet into small pieces. Wash potatoes, peel, cut into quarters and boil. Then drain the water and heat the potatoes with butter. You should get something like a dry puree. Cut the onion into strips and grate the carrots on a fine grater.

Fry onions and carrots in a pan for 2-3 minutes (do not fry too much, sauté until soft).

Collect the casserole in a ceramic container: first layer – half mashed potatoes, second layer – onions and carrots, third layer – fish fillets. Close the fish fillet with the remaining puree, sprinkle generously with grated cheese on top. Send the casserole to the oven for 30 minutes. Bake at 170 degrees. Serve the dish hot with a delicious cheese crust.