Cod fillet baked under cheese and mushroom coat
3 servings
50 minutes
Baked cod fillet under a cheese-mushroom crust is a refined dish of European cuisine that combines the tenderness of fish with the rich flavor of mushroom sauce. Cod is known for its soft texture and light sea aroma, while mushrooms, sour cream, and cheese add creamy depth. The history of such casseroles goes back to when chefs sought ways to highlight the natural freshness of fish by pairing it with rich creamy flavors. This dish is perfect for a cozy family dinner or festive gathering. The baked cheese forms an appetizing crust, and dill adds fresh herbal notes. It can be served with a light salad or mashed potatoes to emphasize the harmony of textures. Cod, mushrooms, and cheese make a trio that captivates from the first bite.
1
Sprinkle some salt and pepper on the fish. Set aside for now.
- Cod fillet: 400 g
- Ground black pepper: to taste
- Salt: to taste
2
Chop the onion, finely dice it, and sauté the onion until translucent.
- Onion: 70 g
- Vegetable oil: 2 tablespoons
3
Add chopped mushrooms and sauté for 3-4 minutes, stirring constantly, reduce heat to medium, add sour cream (half of 100 g or half of a small package), and simmer for 10 minutes.
- Fresh champignons: 250 g
- Sour cream 15%: 200 g
4
Chop the dill and add it to the mushrooms. Salt to taste.
- Dill: to taste
- Salt: to taste
5
Preheat the oven to 180 degrees. While the oven is heating, grate the cheese on a medium grater.
- Cheese: 150 g
6
Mix half of the cheese with sour cream. Leave the remaining cheese to sprinkle on top. Place the fish in a dish, add mushrooms on top, then layer with cheese and sour cream mixture, and sprinkle with remaining cheese. Cover the dish with foil and bake for 30 minutes; after 15 minutes of cooking, remove the foil to brown the cheese.
- Cod fillet: 400 g
- Fresh champignons: 250 g
- Sour cream 15%: 200 g
- Cheese: 150 g