Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 medium onions or 300 g, cut into thin slices

  3. 2 cups mushrooms or 200 g, each piece quartered 2 cloves garlic, crushed

  4. 300 g peeled shrimps, cleaned

  5. 1 medium green bell pepper or 150 g, sliced 5 cups milk or 1250 ml 1 sachet MAGGI® Bechamel Mix teaspoon chili pepper

  6. 750 g white fish fillets

  7. 2 tablespoons fresh basil, chopped

  8. 4 tablespoons fresh breadcrumbs

  9. 1 cups cheddar cheese or 150 g, grated

Instructions Jump to Ingredients ↑

  1. Preparation Melt butter in a large saucepan, fry onion slices and mushroom quarters over medium heat for 3 minutes. Add garlic, shrimps and bell pepper slices and cook for another 2 minutes. Add milk, MAGGI® Béchamel Mix and chili pepper to the saucepan. Bring the sauce to boil with constant stirring then simmer for 2 minutes or until the sauce thickens. Remove the saucepan from heat. Season the fish fillets with salt and pepper and place them in an oven dish. Sprinkle the chopped basil over the fish fillets then cover them with the béchamel sauce mixture. Combine bread crumbs and grated Cheddar cheese and sprinkle them over the béchamel sauce. Bake the food in a 190°C preheated oven for 20-25 minutes or until the fish is cooked and the surface is golden brown.


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