Fish and potato bake

Ingredients (serves 4)

• Cod (raw)600 g
• Potatoes (raw)700 g
• Onion100 g
• Milk 2.5%200 ml
• Egg (1 egg)55 g
• Hard cheese60 g
• Rapeseed / sunflower oil5 g

Also: Dill, lemon zest, salt, pepper

Method

1. Turn the oven on to 190 °C to heat up (about 10 min). Peel the potatoes (700 g) and cut them into thin slices, about 3 mm; slice the onion into thin half-rings.
2. Pat the cod (600 g) dry, feel with your fingers for any bones and cut it into 4 cm pieces. Season with pepper, a little lemon zest and a little salt.
3. Grease a baking dish with the oil (5 g). Lay in half the potatoes, then the fish, onion and chopped dill, and finish with the rest of the potatoes on top.
4. Whisk the milk (200 ml) with the egg and a pinch of salt and pour it over the bake. Sprinkle with grated cheese (60 g).
5. Bake at 190 °C for 40 min, until the top is golden.
6. Check: the potatoes are soft (a knife slides in easily), the fish is opaque and flakes easily, and the milk and egg mixture has set. If not, bake at 190 °C for another 5–10 min.
7. Leave to rest for 5 min and serve. Cool any leftovers within 2 hours and keep in the fridge for up to 2 days.