Fish tagine at sea

I am a man without borders and without measure In the sense that it is impossible to drive me into some kind of strict discipline and recipe. Strictly according to the recipe, I cook only once - the first, and then, like a god, I will put it in my heart and let it be that it will. It usually goes well. Because I do not cook anything complicated. But there are surprises too.

In this tagine I put canned tuna, white eggplants and absolutely forgot about the butter. (Because I cooked it on holiday on the coast, and there we live very high from the shops and cook from what we have)

I only half increased the dose of products, but it came out soooo much (!), As piled on huge plates in the photo. But there is also a third plate) The child barely coped. And yet, I forgot about the oil in vain - it would be more succinct. So remember about butter!

This recipe for three normal portions)

•      White fish fillet 400 gr.
•      Five raw eggs.
•      One large potato, boiled in uniform.
•      Half a cup of chopped parsley.
•      Half a cup of finely chopped onions.
•      Third of a glass of grated cheese.
•      A couple of tablespoons of olive oil.
•      A teaspoon of cumin seeds.
•      A teaspoon of black pepper and salt to taste.

Mash potatoes with a fork, mix with finely chopped pieces of fish (2 cm), onion, parsley and spices. Then pour the cheese mixed with eggs. Put all this mass into shape and bake in the oven for 15-20 minutes at 200 degrees.

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