Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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
- Squeeze lemon juice over the cod fillets and season with salt and pepper.
- Wash and clean the fennel, cut lengthwise into eighths, then add to salted boiling water and cook for 8 to 10 minutes. Drain well.
- Oil a baking dish and arrange the fennel pieces and cod fillets alternately in it.
- Heat the cream over medium heat for 2 to 3 minutes. Remove from heat, stir in the mustard, egg, and dill, then season with salt and pepper.
- Pour the cream sauce over the casserole and sprinkle with grated Edam cheese.
- Bake in a preheated oven at 180 °C (356 °F) for 30 to 40 minutes until golden brown.
- Serve with boiled potatoes.
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