Cod Fillet with Lemon, Potatoes, Carrots, Red Peppers, Provençal Herbs, and Parmesan Cream in a Casserole

Cod Fillet with Lemon, Potatoes, Carrots, Red Peppers, Provençal Herbs, and Parmesan Cream in a Casserole
(Serves 4)

Ingredients:
For the casserole:

4 cod fillets (approximately 150-200 g per serving)

4 medium potatoes (Charlotte or Amandine type)

2 carrots (cut into rounds)

2 red peppers (cut into strips)

2 tbsp olive oil

1 tbsp herbes de Provence

Salt and freshly ground pepper

For the Parmesan cream:

150 ml single-serving cream

50 g grated Parmesan cheese

1 tbsp butter

1 tbsp 1 tbsp lemon juice (freshly squeezed)

1 garlic clove (finely chopped)

Salt and freshly ground pepper

Preparation:

1. Prepare the vegetables:

Preheat your oven to 180°C (or 160°C for a fan-assisted oven).

Peel and cut the potatoes into small cubes or rounds.

Peel the carrots and cut them into rounds.

Slice the red peppers into strips.

2. Prepare the casserole:

In a large ovenproof casserole dish, heat 1 tbsp olive oil over medium heat.

Add the potatoes, carrots, and red peppers. Sauté for 5 minutes until lightly browned.

Sprinkle with herbes de Provence and season with salt and pepper to taste.

Add a little water or vegetable broth (about 100 ml) so the vegetables steam while remaining tender and flavorful.

3. Cook the fish:

Place the cod fillets on top of the vegetables in the casserole dish. Drizzle with a little olive oil and lemon juice.

Cover the casserole dish and bake for about 20 to 25 minutes, or until the fish is cooked through and flaky when tested with a fork.

4. Prepare the Parmesan cream:

While the fish and vegetables are cooking, heat 1 tablespoon of butter in a small saucepan over low heat.

Add the chopped garlic and sauté for 1 minute until fragrant.

Add the heavy cream and bring to a boil. Simmer for 2-3 minutes until the cream thickens slightly.

Stir in the grated Parmesan cheese until completely melted and the sauce is smooth.

Add the lemon juice and season with salt and pepper to taste.

5. Finishing and Plating:

Once the fish and vegetables are cooked, remove the casserole from the oven.

Pour the Parmesan cream over the fish and vegetables in the casserole.

Return to the oven for another 5 minutes to heat through and absorb the cream.

Serving:

Serve the lemon cod fillet with vegetables and topped with the delicious Parmesan cream.

This dish is perfect for a comforting evening, paired with a light, crisp white wine.

Bonus tip:

For a crispier finish, you can sprinkle a little breadcrumbs on the fish before putting it back in the oven, or even top it with grated cheese for a golden, delicious texture.