- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 1½ lb
- yellow-fleshed potatoes
- 750 g
- 3 tbsp
- butter
- 45 mL
- 3
- cloves garlic, minced
- 3 tbsp
- all-purpose flour
- 45 mL
- 2 cups
- milk
- 500 mL
- 2 tbsp
- chopped fresh dill
- 30 mL
- ½ tsp
- salt
- 2 mL
- 1½ lb
- cod fillets, patted dry
- 750 g
- 3 tbsp
- cornstarch
- 45 mL
Method
- Step 1
- Place potatoes in large saucepan; cover with cold water. Bring to a boil. Reduce to a simmer and cook 20 to 25 min., or until just tender. Drain. Cool until comfortable enough to handle. Slice into 1/4-in. (5-mm) thick rounds.
- Step 2
- Meanwhile, preheat oven to 425°F (220°C). Melt butter in high-sided skillet over medium heat. Cook garlic 1 min., until softened. Sprinkle with flour. Cook, stirring 2 min., then gradually whisk in milk until smooth. Continuing to whisk, bring just to a boil. Reduce to a simmer 3 to 4 min., until sauce is thickened. Stir in dill and salt. Set aside.
- Step 3
- Dust cod with cornstarch; place in 7x11-in. (2 L) baking dish. Arrange potato slices on top of fish. Pour sauce over top. Bake 30 to 35 min. until surface is golden and fish is cooked through.
Tips
Substitute cod with haddock or pollock.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
