Potato casserole with fish

Prepare the potatoes: peel and cut into thin slices about 2-3 mm thick. Rinse the slices with cold water to remove excess starch and dry well with paper towels.

Prepare the fish: if using a whole fish, clean it, remove bones and skin, and cut the fillet into portions. If using ready-made fillet, ensure it is boneless and cut into pieces.

Peel and finely chop the garlic or press it.

In a bowl, mix the sliced potatoes, fish pieces, sour cream, minced garlic, oregano, salt, and pepper. Mix well so that all ingredients are evenly coated with the mixture.

Grease a baking dish with oil.

Place the potato and fish mixture into the prepared dish, distributing the ingredients evenly.

Grate the cheese using a coarse grater.

Sprinkle the top of the casserole with the grated cheese.

Preheat the oven to 180°C.

Bake in the preheated oven for 40-50 minutes, or until the potatoes are soft and the cheese on top forms a golden crust. Cooking time may vary depending on the thickness of the potato slices and the type of fish.

Let the casserole cool slightly for 5-10 minutes before serving.