🍽️ Baked Cod Fillet

Name: Baked Cod Fillet
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Potato (from the day before); 2 stalks Leek; Salt; 2 Beefsteak tomatoes; 1 bulb Fennel; white pepper from the mill; 8 fresh sage leaves; 750 g Hake fillet; 125 ml whipping cream; 150 g crème fraîche; 2 garlic cloves; 50 g grated Parmesan; Fat (for the dish)

631 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g Potato (from the day before)
2 stalks Leek
Salt
2 Beefsteak tomatoes
1 bulb Fennel
white pepper from the mill
8 fresh sage leaves
750 g Hake fillet
125 ml whipping cream
150 g crème fraîche
2 garlic cloves
50 g grated Parmesan
Fat (for the dish)

Instructions

1. Peel the potatoes and slice them thinly.
2. Clean the leek, wash it, and cut it into rings.
3. Blanch the leek rings briefly in boiling salted water (cook briefly in boiling water).
4. Drain the leek and rinse it with cold water.
5. Wash the tomatoes and slice them.
6. Clean the fennel, wash it, and cut it into strips.
7. Grease a baking dish.
8. Layer the potatoes, tomatoes, fennel, and leek in the dish.
9. Season the layers with salt and pepper.
10. Distribute the sage leaves between the vegetable layers.
11. Rinse the cod fillet and pat it dry.
12. Place the fish fillet on top of the vegetables.
13. Mix the cream with the crème fraîche.
14. Season the cream mixture with salt and pepper.
15. Peel the garlic and press it into the cream mixture.
16. Pour the garlic cream over the fish.
17. Preheat the oven to 200 degrees (convection: 180 degrees / gas: setting 3).
18. Bake the dish for approx. 30 minutes in the oven.
19. Sprinkle the parmesan over it after 15 minutes of baking time.

Nutrition per serving

kcal: 631
Protein: 49 g · Fett/Fat: 33 g · Carbs: 33 g