John Myers
Cod Fillet Vegetable Casserole
The perfect cod fillet vegetable casserole recipe with a picture and simple step-by-step instructions.
- 2 Small baking dishes
- 2 tsp Butter
- 2 Fresh cod fillets à 150 g
- 2 Slices of wholemeal toast
- 1 tbsp Butter
- 1 Onion approx. 100 g
- 400 g Vine tomatoes
- 2 Small zucchini à 100 g
- 0,5 Bunch of dill
- 100 ml Vegetable broth (1 teaspoon instant)
- 2 tbsp Creme fraiche Cheese
- 1 tsp Medium hot mustard
- 40 g Freshly grated Gouda cheese
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 Lemon slices
- Some stalks of dill
- Dice wholegrain toast bread and sauté / stir-fry in a pan with butter (1 tbsp) until golden brown and remove from the pan. Butter / spread the two casserole dishes with butter (1 teaspoon each). Preheat the oven to 200 ° C. Peel and dice the onions. Wash the tomatoes, remove the stem and cut into slices. Clean, wash and slice the zucchini. Wash the dill, shake dry and roughly cut / chop. Mix the vegetable stock (100 ml), crème fraîche (2 tablespoons) and medium-hot mustard (1 teaspoon) and season with salt (2 big pinches) and pepper (2 big pinches). Grate Gouda. Mix the roasted wholemeal toast cubes with onion cubes, grated Gouda (approx. 40 g) and sliced / chopped dill. Layer the tomato slices with the zucchini slices in the two casserole dishes and pour the liquid (broth + crème fraîche + medium-hot mustard and salt + pepper) over them. Salt and pepper the cod fillets vigorously on both sides and place on the bed of vegetables. Spread the mixed mixture (whole grain toast cubes, onion cubes, grated Gouda cheese and chopped / cut dill) over it and bake / bake in a preheated oven at 200 ° C for approx. 15 – 20 minutes. Garnish with a few stalks of dill and a lemon wedge to serve.
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