High-Protein Cod & Potato Casserole
Method
Preheat the oven to 180°C (350°F) and lightly grease a 25 × 20 cm (10 × 8 inch) baking dish.
Bring a large pot of salted water to a boil. Add the sliced potatoes and cook for 7–8 minutes, until just tender but not fully cooked. Drain well and allow them to cool slightly.
Pat the cod fillets dry with paper towels and check carefully for any remaining bones. Cut the fish into large bite-sized pieces.
In a medium bowl, whisk together the eggs, Skyr, half of the shredded cheese, garlic powder, salt, and black pepper until smooth and creamy.
Arrange the partially cooked potato slices in an even layer across the bottom of the prepared baking dish. Top with the fresh spinach, sliced onion, and pieces of cod.
Drizzle the fish with the fresh lemon juice, then pour the Skyr and egg mixture evenly over the casserole. Sprinkle the remaining shredded cheese over the top.
Bake for 25–30 minutes, or until the fish is fully cooked, the potatoes are tender, and the cheese is melted and lightly golden. Allow the casserole to rest for 5 minutes before serving.
If using frozen cod, thaw it completely and pat it dry before assembling the casserole. Removing excess moisture prevents the casserole from becoming watery and helps the creamy sauce maintain its rich texture. For added freshness, garnish each serving with chopped parsley and an extra squeeze of lemon juice just before serving.
Nutrition Facts
Per serving
