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🍽️ Cod Potato Casserole

324 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with about 3 liters of water and add plenty of salt. Cover the pot and bring the water to a boil.
  2. 2. Rinse the cod thoroughly under running water. Pat it dry with a kitchen towel and set it aside to reach room temperature.
  3. 3. Wash the potatoes and peel them completely. Slice the potatoes into rounds about 1 cm thick.
  4. 4. Add the potato slices to the boiling salted water. Cook them for about 6 to 7 minutes until they are slightly tender (parboil).
  5. 5. Drain the potatoes and let them drip dry well in a colander.
  6. 6. Halve the onions and peel them. Dice the onions into fine cubes.
  7. 7. Peel the garlic and dice it into fine cubes as well.
  8. 8. Melt the butter in a pot over medium heat.
  9. 9. Add the onion and garlic cubes to the melted butter. Sauté them for about 3 to 4 minutes until they are translucent and soft.
  10. 10. Dust the onion mixture with flour and stir briefly to let the flour cook slightly.
  11. 11. Deglaze the mixture with the milk and stir well.
  12. 12. Add the broth and continue to stir.
  13. 13. Let the sauce simmer for about 10 minutes until it thickens. Stir regularly during this time.
  14. 14. Wash the lemon thoroughly.
  15. 15. Halve the lemon and squeeze out the juice.
  16. 16. Add some lemon juice, pepper, and a pinch of salt to the sauce. Season the sauce to taste.
  17. 17. Preheat the oven to 180 degrees Celsius (top and bottom heat).
  18. 18. Wash the bell pepper thoroughly.
  19. 19. Halve the bell pepper and remove the stem and seeds.
  20. 20. Dice the bell pepper into small cubes.
  21. 21. Place the olives in a colander and let them drain.
  22. 22. Slice the olives into thin rings.
  23. 23. Cut the cod into bite-sized pieces.
  24. 24. Season the cod pieces generously with salt.
  25. 25. Take a baking dish and spread half of the béchamel sauce on the bottom.
  26. 26. Place the cod and the potatoes on top of the sauce in the baking dish.
  27. 27. Pour the remaining béchamel sauce over the cod and potatoes.
  28. 28. Evenly distribute the diced bell pepper and olive rings over the casserole.
  29. 29. Place the baking dish in the preheated oven. Bake the casserole for about 30 minutes.
  30. 30. Remove the finished casserole from the oven.
  31. 31. Let the casserole cool down briefly before serving.

Nutrition per serving