Dinner
Cod and Potato Bake
Thin potato slices and pieces of lean cod are layered in a baking dish and covered with a gentle mix of milk and egg. In the oven it turns into a creamy, mild bake, finished with a little dill.
- High-protein
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Ingredients
- 350 g cod fillet
- 500 g potatoes
- 150 ml milk or oat drink
- 1 egg
- 1 tbsp dill
- 1 pinch salt
Method
- Thinly slice the potatoes and layer in a lightly oiled dish.
- Cut the cod into pieces, season lightly and distribute between the layers.
- Whisk the milk with the egg, pour over and bake at 190 °C for about 30 minutes.
- Sprinkle with dill and serve warm.
Why this recipe is gentle
The cod is lean and protein-rich, while the egg and milk add more protein plus a silky bind. Slow baking without onion, garlic, tomato or heat keeps the casserole mild and low in acid.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- An oat drink in place of milk makes the sauce lighter if dairy sits less well with you.
- Slice the potatoes as thinly as possible so they cook through evenly.
- Fat level, portion size and personal triggers influence individual tolerance.
