Baked Cod in Sour Cream Mustard Sauce
Cod gives the dish plenty of protein without excess fat, while sour cream, mustard, and parmesan make the flavor richer and softer. This fish works well for a keto lunch or light dinner.
Cut the cod fillet (700 g) into portion pieces, pat them dry with paper towels, and place them into a deep baking dish. In a separate bowl, mix together 30% sour cream (50 g), Dijon mustard (30 g), finely grated parmesan (25 g), salt, and a little Provençal herbs.
Spread the sauce evenly over the fish and gently toss so all pieces are coated. Arrange thin slices of ghee (30 g) on top.
Bake the cod at 200 degrees C for about 20-25 minutes until the fish is fully cooked and the sauce thickens slightly. Serve hot, optionally with a vegetable side dish.
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