I have had a fish craving lately and what is better than a creamy fish dish to go with your tatties! I found this recipe and made two versions, without salt for the baby version and with parmesan cheese instead of cheddar for the “grownups”. The freezer is stocked up with plenty of fish to last Owen a little while now!
Recipe: Creamy cod with dill and potato
400 g cod (defrosted)
1/2 tub of cherry tomatoes
200 ml creme fraiche
75 g grated cheddar
1/2 dill plant
Heat the oven to 200°C. Boil the potato in unsalted water. Place the cod in an oven dish. Wash and chop the leek and fry it in a pan with a little bit of olive oil for a couple of minutes. Rinse and chop the tomatoes. Spread the leek and tomatoes over the fish.
Mix creme fraiche with the cheese and chopped dill in a bowl. Spread the cheese mix over the fish and put it in the oven for 30 minutes or until the fish is cooked through and no longer transparent.
Blend with the potato to a creamy smooth texture.