Light Cod and Potato Casserole

A light healthy casserole dish.


Serves 4

Cook time

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  • 1 red onion
  • 1 leek
  • 1½ courgettes
  • 300g potatoes
  • 3 tablespoons olive oil
  • 50ml dry white wine
  • 150ml fish stock
  • 400g pieces of cod
  • a few sprigs of dill
  • 100ml milk
  • freshly ground pepper
  • salt
  • 2 spring onions
  • ½ orange


Wash all the vegetables. Slice the onion, leek, courgettes and potatoes. Heat up 3 tablespoons olive oil in a large casserole and fry the onion and potatoes for 5 minutes. Add the leek and mix well.

Deglaze the casserole with the wine and bring to a boil. Let the wine reduce to half before adding the stock. Cook slowly for 20 minutes until the potatoes are done.

Add the cod, courgettes and dill and cook for a further 15 minutes until the cod is done and flakes apart easily.

Add the milk and season with salt and freshly ground pepper.

Distribute the stew over several bowls and serve with spring onions, orange zest and juice.