Baked Cod and Potato Casserole

1. 1 Cod filletpack 600 g ≈ $9.00 100 g
2. 2 Potatoes≈ $2.15 per kg 150 g
3. 3 Bell peppers≈ $6.00 per kg 19 g
4. 4 Tomatoes≈ $4.67 per kg 15 g
5. 5 Red onion≈ $3.00 per kg 12 g
6. 6 Wheat flour 20 g
7. 7 Sunflower oil 10 ml
8. 8 Hard cheesepack 200 g ≈ $2.64 19 g
9. 9 Sour cream 15%pack 300 g ≈ $1.60 25 g
10. 10 Mayonnaise 25 g
11. 11 Garlic≈ $10.00 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 the potatoes² in their jackets, rinse the cod¹ fillets, and wash the vegetables

2. Cut the cod¹ into chunks, season with salt and pepper, and coat in flour

3. Pan-fry the cod¹ in hot oil until golden brown

4. Peel the potatoes² and slice them into rounds

5. Pan-fry the potato² slices until they develop a golden crust

6. Slice the onion and tomato⁴ into rings, and the bell³ pepper into strips

7. Mix the sour⁹ cream with mayonnaise, season with salt and pepper, add minced garlic¹¹, grated cheese, and stir until smooth

In short

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