Cod Casserole with Tomatoes
Cod provides complete protein, while tomatoes, carrot, and onion add juiciness and fiber. Cream sauce and grated cheese bring the layers together in a hearty hot casserole.
Cut the cod (1200 g) into serving pieces and season with table salt (5 g) and black pepper (1 g). Halve the tomatoes (500 g), slice the onion (250 g) into half-rings, and shred the carrot (200 g).
Grease a baking dish with olive oil (30 g), add the cod, then layer the tomatoes, onion, and carrot. Bake at 180 °C for 60 minutes, until the fish and vegetables are fully cooked.
Melt the butter (50 g) in a small saucepan, pour in the 35% cream (250 g), stir, and heat the sauce gently for 10 minutes. Add the dill (10 g) and remove the saucepan from the heat.
Pour the sauce over the casserole, sprinkle with hard cheese (100 g), and bake for another 20 minutes at 190 °C until browned.
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