Casserole of Cod and Potatoes – Visschotel

This casserole also tastes best in spring, when the best cod is fished from the North Atlantic and the North Sea. The culinary value of its firm, lean, yet tender meat is often underestimated – certainly because it is so widely available and not a sought-after food.

Rinse the potatoes, peel them, cut them into slices of 5 mm thickness and blanch them in boiling hot salted water for 5 minutes.

Drain and drain well. Rinse and dry the parsley and chop finely. Peel the onions and cut them into narrow rings, the cod into small pieces. Grease a gratin dish large enough to hold the fish in one layer with a tiny bit of butter. Season the cod lightly with salt and season with pepper and place on the bottom of the mold. Spread the onion rings first, then potato slices and parsley evenly over the top. The parsley should cover the casserole tightly. Salt, season with pepper and pour the wine. Cut the lemon into slices, place on top of the casserole. Put butter flakes on top. Bake in a heated oven at 180 °C (convection oven 160 °C ) for about 30 minutes until fish and potato slices are cooked. Serve immediately.

Remove the lemon slices before serving. It is crucial for the success of this recipe that potatoes and fish are cooked at the same time.

Tip: Fresh fish does not smell like fish. This is also true for fillets, which are fes

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