Baked Cod and Potato Casserole

1. 1 Cod filletpack 600 g ≈ 8,88 € 150 g
2. 2 Potatoes≈ 1,53 € per kg 200 g
3. 3 Bell peppers≈ 4,92 € per kg 40 g
4. 4 Tomatoes≈ 3,93 € per kg 40 g
5. 5 Red onion≈ 2,06 € per kg 25 g
6. 6 Wheat flour 15 g
7. 7 Sunflower oil 10 ml
8. 8 Hard cheesepack 200 g ≈ 2,19 € 30 g
9. 9 Sour cream 15%pack 300 g ≈ 0,89 € 30 g
10. 10 Mayonnaise 20 g
11. 11 Garlic≈ 9,50 € per kg 5 g
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g

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

Method

1. Boil baby potatoes² in their skins for 20 minutes until tender, then cool, peel, and slice into rounds. Preheat oven to 375°F (190°C).

2. Cut cod¹ fillets into chunks, season with salt and pepper, and dredge in flour. Pan-fry in oil for 2 minutes per side until golden.

3. Slice onion and tomato⁴ into rings, and cut bell³ pepper into strips.

4. Mix sour⁹ cream with mayonnaise, add minced garlic¹¹, a pinch of salt, and pepper. Grate the cheese.

5. Layer potatoes² in a baking dish, top with cod¹, then bell³ pepper, onion, and tomato⁴. Pour over the sauce and sprinkle with cheese.

6. Bake at 375°F (190°C) for 25 minutes until the cheese is golden and the vegetables are tender. Let rest 5 minutes before serving.

In short

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