in Recipes

Baked fish casserole

updated

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Ingredients for 1 servings:

  • 125 g potatoes
  • 70 g carrot(s)
  • 125 ml vegetable stock
  • 200 g cod fillet(s)
  • 1 tbsp lemon juice
  • 2 sprigs of dill
  • 1 tsp mustard
  • 10 g Parmesan
  • 1 tbsp vinegar
  • 1 tbsp oil
  • Iodized salt
  • pepper
  • 40 g lamb’s lettuce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the potatoes and carrots, simmer in the broth for 5 minutes. Quarter the fish, drizzle with lemon juice, season with salt, and place in a baking dish. Chop the dill and mix half with mustard. Brush the fillets. Toss the salad with vinegar, oil, salt, and pepper. Drain the carrots and potatoes, pour the broth over the fillets, and season. Sprinkle with Parmesan cheese and add about 1/8 cup of vegetable broth. Bake at 200°C for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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