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

Print Recipe Pin Recipe

Instructions

1. Squeeze lemon juice over the cod fillets and season with salt and pepper.
2. Wash and clean the fennel, cut lengthwise into eighths, then add to salted boiling water and cook for 8 to 10 minutes. Drain well.
3. Oil a baking dish and arrange the fennel pieces and cod fillets alternately in it.
4. 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.
5. Pour the cream sauce over the casserole and sprinkle with grated Edam cheese.
6. Bake in a preheated oven at 180 °C (356 °F) for 30 to 40 minutes until golden brown.
7. Serve with boiled potatoes.