Cod in the oven with egg and béchamel

2016-03-29
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:10 h
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

 
Cod in the oven is one of those recipes that everyone likes and it’s always an option when you make a dinner among friends or family… This recipe goes in the oven with boiled eggs and béchamel sauce… A delight…

Units: Metric / (Units: US)

Ingredients

  • 3 desalted cod steaks (about 800 grams / (1 3/4 pounds))
  • 2 eggs
  • 1 kg / (2 1/4 pounds) potatoes
  • 350 ml / (1 1/2 cups) béchamel
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) whipping cream
  • 1 medium onion
  • Pepper (to taste)
  • 50 ml / (3 1/3 tablespoons) olive oil
  • Parsley (to taste)
  • Salt (to taste)

    Directions

    Step 1


    1. Place the cod steaks in a saucepan with water and boil over high heat. When starts boiling, reduce to low heat and cook for approximately 6 to 7 minutes. When the cod is cooked, drain it with a skimmer. Remove the skin and bones and flake it with a fork. Season with some pepper and set aside.

    Step 2


    1. Bake the eggs in a saucepan. When the eggs are cooked, peel them and cut into slices; set aside.

    Step 3


    1. Meanwhile, peel and wash the potatoes. Cut them into small cubes, season with salt and fry in hot oil (don’t fry too much). When the potatoes are fried, place them on a plate with absorbent paper.

    Step 4


    1. Place the olive oil and the sliced onions in a saucepan and saute over low heat until the onion starts to turn slightly golden. Add the potatoes and the cod, stir gently with a spoon and cook about 2 to 3 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped parsley.

    Step 5


    1. Preheat the oven to 180ºC / (350ºF).

    Step 6


    1. In a bowl, whisk together the cream and the béchamel.

    Step 7


    1. In a rectangular baking dish, place the cod and potatoes mixture. Garnish with the egg slices and cover with the béchamel and cream mixture. Bake for 20 to 25 minutes until golden.

    Step 8


    1. Turn off the oven and serve.

Nutrition facts per serving (4 servings):

Calories: 660
 
Total Fat: 25 g(38%)

 
Saturated Fat: 8 g(40%)
 
Cholesterol: 225 mg(75%)
 
Sodium: 1130 mg(47%)
 
Total Carbohydrate: 64 g(21%)
 
Protein: 49 g
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Leave a Reply

Your email address will not be published. Required fields are marked *