Baked Cod with Potatoes (Hek Bake)

1. 1 Hake filletpack 600 g ≈ $6.50 150 g
2. 2 Potatoes≈ $2.19 per kg 200 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 50 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Soy sauce 10 ml
6. 6 Hard cheesepack 200 g ≈ $2.70 30 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sunflower oil 5 ml
9. 9 Salt 1 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Grease a baking dish with neutral oil.

2. Peel and slice potatoes² into ⅛-inch (3 mm) rounds, layer them in the dish, and lightly season with salt.

3. Rinse cod fillets, cut into chunks, season with salt and pepper, and arrange over the potatoes².

4. Whisk together 1 egg, ½ cup sour³ cream, and 1 tbsp soy sauce. Stir in chopped fresh dill⁷ and half the grated cheese.

5. Pour the mixture over the fish, then sprinkle with the remaining cheese.

6. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until potatoes² are tender and cheese is golden.

7. Let rest 5 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.