Baked Cod with Potatoes and Sour Cream
Tender cod fillets layered with potatoes and onions, baked under a creamy sour cream and cheese crust. A hearty oven-baked dinner.
- Time
- 45 min
- Serving
- 505 kcal
- Ingredients
- ≈ $3.76
- Protein
- 42 g
Ingredients
- 1 Cod filletpack 600 g ≈ $9.00 170 g
- 2 Potatoes≈ $2.19 per kg 200 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 40 g
- 5 Hard cheesepack 200 g ≈ $2.70 20 g
- 6 Lemon≈ $4.70 per kg 10 g
- 7 Dillpack 50 g ≈ $1.80 5 g
- 8 Sunflower oil 6 ml
- 9 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Grease a baking dish (~20×30 cm) with oil. Peel and slice potatoes2 into 0.5 cm rounds, cut onions3 into half-rings, and grate cheese.
Arrange potatoes2 in an even layer in the dish, season with 1 g salt, and bake for 15 minutes.
Season cod1 with the remaining salt and drizzle with lemon6 juice.
Layer onions3 over the potatoes2, then place the cod1 on top, spread with sour4 cream, and sprinkle with cheese.
Bake for another 20–25 minutes at 375°F (190°C) until golden, potatoes2 are tender, and the cod1 flakes easily.
Garnish with chopped dill7 and serve hot.
Tips
- Why it works
- Use 0.5 cm potato slices so they cook evenly without turning mushy; thicker slices stay raw inside.
- Substitutions
- Replace sour cream with Greek yogurt (40g) for a tangier, lighter topping. Skip cheese if unavailable. Just add 10g grated Parmesan for flavor.
- Common mistakes
- Overcooking makes the cod dry and flaky; check doneness at 25 minutes. It should flake easily with a fork.
- Storing and reheating
- Eat fresh or within 2 days; reheat covered in the oven at 160 °C for 10 minutes until warm.
- Serve with
- Pair with a simple cucumber salad for a balanced, protein-rich dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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