Cod and Brussels Sprouts Casserole

Ingredients

• 300 g Brussels sprouts
• 3 tomatoes
• 350 g cod fillet
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 200 g heavy cream
• 2 Eggs
• 50 g grated Gouda cheese
• 2 tbsp chopped parsley

Instructions

1. 1.

   Clean, wash the Brussels sprouts, cut crosswise at the stem base and blanch in boiling salted water for about 3 minutes. Shock in ice water, drain, and place in a greased baking dish.

2. 2.

   Wash the tomatoes and slice them.

3. 3.

   Cut the cod into pieces and drizzle with lemon juice.

4. 4.

   Add the tomatoes and fish to the Brussels sprouts, season with salt and pepper.

5. 5.

   Whisk together the cream, eggs, and cheese; season with salt and pepper and pour over the casserole.

6. 6.

   Bake in a preheated oven at 180 °C for about 25 minutes. Sprinkle with parsley before serving.