Cod and Mushroom Casserole
Cod provides complete protein, while mushrooms, the cheese component, and sour cream make the casserole juicy. Almond flour keeps a light crust and adds a nutty note without wheat flour.
Slice the champignons (200 g) and onion (100 g), then sauté them in half the butter (30 g) until tender.
Cut cod (500 g) into pieces and coat it with almond flour (20 g), table salt (to taste), and black pepper (to taste). Sauté the fish in the remaining half of the butter (15 g) for 2 minutes on each side.
Whisk the egg (50 g) with sour cream 30% (250 g) and add all the soft cheese (100 g), reserving half for the top.
Place the fish and mushrooms in a dish, cover with the sauce, and sprinkle with the reserved half.
Bake at 180 °C for about 30 minutes.
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