Oven-Baked Back of Cod with Horseradish Creme - Ugnsbakad torskrygg med pepparrotskräm

OVEN-BAKED BACK OF COD WITH

HORSERADISH CREME

Ugnsbakad torskrygg med pepparrotskräm

Serves 4

1 lb 5 oz back of cod

in pieces

4.4 oz cream cheese

0.6 cup cream

3 tablespoons finely 

grated horseradish

3½ oz leafy spinach

grated zest from ½ lemon

fresh juice from ½ lemon

1 teaspoon salt

1 tablespoon chopped parsley

1 tablespoon dried breadcrumbs

1 lb 10 oz potatoes

Peel and boil the potatoes.

Heat the oven to 347F. Cut the fish in 4 pieces if it's not already in pieces. 

Mix cream cheese, cream, horseradish, spinach and lemon juice. Distribute in the bottom of an oven-proof pan and put the fish on top. Mix lemon zest, salt, parsley and breadcrumbs. Sprinkle over the fish. Cook in the middle of the oven for about 25 minutes.

Serve with boiled or mashed potatoes.

Enjoy!

Bella