in Recipes

Fennel and fish casserole

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Ingredients for 2 servings:

  • 200 g cod fillet(s)
  • lemon juice
  • salt and pepper
  • 1 bulb(s) of fennel
  • 1 tbsp olive oil
  • 100 ml cream
  • 1 tbsp mustard
  • 1 egg(s)
  • 1 tbsp dill, finely chopped
  • Edam cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Season the cod fillets with salt and pepper. Wash and trim the fennel, cut it into eighths lengthwise, and cook in boiling salted water for 8-10 minutes. Remove and drain. Grease a casserole dish with the oil. Alternate the fennel and cod fillets. Heat the cream in a saucepan and let it cool slightly. Stir in the mustard, egg, and finely chopped dill, season to taste, and pour over the casserole. Sprinkle with Edam cheese. Bake in a preheated oven at 180°C for about 30-40 minutes until golden brown. Serve with boiled potatoes.

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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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