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Baked Cod with Dill and Horseradish

Baked Cod with Dill and Horseradish
This dish is a masterclass in subtle flavors and textures, perfect for impressing dinner guests. Flaky cod is elevated by a rich and creamy sauce infused with the brightness of dill and the subtle kick of horseradish. Paired with simple boiled potatoes, tender asparagus, and crunchy radishes, each bite is a harmonious balance of flavors and sensations that will leave you wanting more.
Ingredients
  • 450g / 1 pound peeled and deveined prawns
  • 115g / 4 tablespoons grated horseradish
  • 240ml / 1 cup heavy cream
  • 30g / 2 tablespoons melted butter
  • 6g / 1 teaspoon salt
  • 115g / 1/2 cup chopped fresh dill
  • 720ml / 3 cups sour cream
  • 3g / 1/2 teaspoon black pepper
  • 600g / 4 pieces frozen cod fillets
  • 50cm / 20 inches leek
  • Juice of 1 lemon (approximately 30-40ml / 2-3 tablespoons)
Instructions

1. Preheat your oven to 400°F (200°C).

2. Line a baking sheet with parchment paper, then arrange the cod fillets on it, leaving a little space between each piece.

3. In a separate bowl, combine the heavy cream, sour cream, black pepper, and chopped fresh dill.

4. Spread about a quarter of this cream mixture over the top of each cod fillet.

5. Add a piece of leek on top of the cream mixture, then drizzle with lemon juice.

6. Finish each cod fillet with a sprinkle of grated horseradish.

7. Arrange prawns around the cod fillets and drizzle the melted butter over them.

8. Season to taste with salt.

9. Bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.

10. Serve with boiled potatoes, steamed green asparagus, and sliced radishes.

Tools
  • baking sheet
  • parchment paper
  • bowl
  • spoon
  • oven
  • plate
  • fork

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