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
Fennel and Fish Casserole
Fennel and Fish Casserole

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.

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