Cod casserole

Ingredients for 4 servings:

• 125 g bacon, cut into strips or ham cubes
• 1 bunch of parsley
• 750 g cod fillet(s) or pollock fillet, thick pieces
• Lemon juice, for drizzling
• salt and pepper
• Garlic, diced to taste
• 1 kg potatoes
• Butter, for greasing the mold
• 200 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty everyday dish, tasty and spicy, easy to prepare, well suited for frozen fish

Cut the bacon into strips and fry in a pan over low heat until crispy, adding chopped garlic towards the end, if desired. Chop the parsley. Clean the fish and drizzle with lemon juice and salt. Peel the potatoes and slice them thinly. Butter a casserole dish and layer half of the potato slices, seasoning with salt and pepper. Spread half of the bacon and parsley on top and cover with the fish fillets. Then layer the remaining bacon, the remaining parsley, and the remaining potato slices on top of the fish. Season everything with salt and a little pepper and pour over the cream. Cover the casserole with aluminum foil and cook in an oven preheated to 220°C for 70 minutes. Remove the aluminum foil after 20 minutes. Don’t be shocked by the long cooking time; the fish is protected by the potatoes; it will be cooked through but not dry. This dish is particularly delicious on cold winter evenings; hearty and down-to-earth.