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Baked Cod Boulangère |
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| Serves 4 |
Prep 15 mins |
Cooking 1h 15 mins |
Easy |
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My rating |
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Ingredients |
1kg potatoes (such as Desiree or Maris Piper) peeled and thinly
sliced
3 tbsp olive oil, for greasing and drizzling
2 onions, thinly sliced
1 tsp chopped fresh rosemary
375ml hot chicken stock (use low salt stock cubes)
4 x 175g cod fillets, skin on
2 tbsp olive oil
225g chanterelle mushrooms
2 tbsp chopped fresh parsley
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Heat oven to 180C/ Fan160C/
Gas4
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Lightly grease a large,
ovenproof dish with a little olive oil. Arrange layers of
potatoes and onions in it, seasoning each layer with some
black pepper and a little rosemary
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Finish with a layer of
potatoes in a neat, overlapping pattern. Press down
firmly. Pour over the hot stock to just cover the
potatoes, cover with foil and cook in the oven for 40
mins. Remove the foil, then return to the oven to colour
the potatoes for a further 20 mins.
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Season the cod fillets with
black pepper and place on top of the potatoes. Drizzle
each one with a little olive oil and return the dish to
the oven for 10-12 mins to cook the fish. Heat the
remaining oil in a non-stick frying pan, add the mushrooms
and fry for 2-3 mins until golden. Season, add the parsley
and mix well.
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Arrange the cod and the
boulengère potatoes on serving plates, spoon over the
mushrooms and serve.
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DAILY
DINNERS 
