Fennel and Fish Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Baked in a preheated oven at 180 degrees for approx. 30 - 40 minutes until golden brown.
- Boiled potatoes go well with it.
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