Baked Potato Casserole with Fish

1. 1 Flounderpack 800 g ≈ $7.00 150 g
2. 2 Potatoes≈ $2.19 per kg 185 g
3. 3 Carrots≈ $1.50 per kg 25 g
4. 4 Onions≈ $1.60 per kg 55 g
5. 5 Mayonnaise 15 g
6. 6 Hard cheesepack 200 g ≈ $2.70 30 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Sunflower oil 12 ml

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

Method

1. Preheat the oven to 350°F (180°C). Sauté finely chopped onion⁴ and grated carrot³ in oil for 5 minutes until tender.

2. Peel the potatoes² and slice into rounds of varying thickness.

3. Cut the fish fillet into small pieces.

4. Arrange the first layer of potatoes² in a baking dish, seasoning with salt and pepper.

5. Spread the sautéed vegetables on top and create a mayonnaise lattice.

6. Place the fish pieces evenly over the vegetables, seasoning with salt and pepper, then cover with foil.

7. Bake at 350°F (180°C) for 35 minutes, remove the foil, sprinkle with grated cheese, and bake for another 10 minutes until golden and the potatoes² are tender.