Fennel and Fish Casserole

Summary

Ingredients

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

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Instructions

1. Sour cod fillets, season with salt and pepper. Wash and clean the fennel, cut eighths lengthwise and cook in salted boiling water for 8-10 minutes. Take out and drain.
2. Grease a baking dish with the oil. Place the fennel last and cod fillets alternately. Heat the cream in a saucepan, allow to cool a little. Stir in mustard, egg and finely chopped dill, season to taste and pour over the casserole. Sprinkle with Edam cheese.
3. Baked in a preheated oven at 180 degrees for approx. 30 - 40 minutes until golden brown.
4. Boiled potatoes go well with it.