Cod in the oven with egg and béchamel

Cod in the oven with egg and béchamel on a baking dish

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…

MAIN INGREDIENTS OF THIS RECIPE:

- Cod, béchamel sauce, eggs, potatoes, cream, olive oil

HOW TO MAKE COD IN THE OVEN WITH EGG AND BÉCHAMEL:

Cook the cod steaks in a saucepan with water. 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.
Bake the eggs in a saucepan. When the eggs are cooked, peel them and cut into slices; set aside.
Meanwhile, peel and wash the potatoes. Cut them into small cubes, season with salt and fry in hot oil. When the potatoes are fried, place them on a plate with absorbent paper.
Put 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. Turn off the heat and sprinkle with chopped parsley.
In a bowl, whisk together the cream and the béchamel. In a rectangular baking dish, put 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. Turn off the oven and serve.

YOU MAY ALSO LIKE:

- Cod with potatoes
- Cod au gratin
- Cod with mayonnaise
- Fried cod with special sauce




By
Category: Cod, Recipes
Cuisine:
Difficulty:
Servings:: 4
Prep Time: 25 m
Cook Time: 1:05 h
Total Time: 1:30 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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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
  • 200 ml (1/2 pint) whipping cream
  • 1 medium onion
  • Pepper (to taste)
  • 50 ml (1/4 cup) olive oil
  • Parsley (to taste)
  • Salt (to taste)
  • 350 ml (1 1/2 cups) béchamel sauce
  • Béchamel sauce recipe

Directions

  1. Put 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.
  2. Bake the eggs in a saucepan. When the eggs are cooked, peel them and cut into slices; set aside.
  3. 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.
  4. Put 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.
  5. Preheat the oven to 180ºC (350ºF).
  6. In a bowl, whisk together the cream and the béchamel.
  7. In a rectangular baking dish, put 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.
  8. Turn off the oven and serve.
Cod in the oven with egg and béchamel
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
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
 

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