Lemon-Butter Cod and Vegetable Cheese Bake

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Lightly grease a large baking dish with a small amount of the butter.

2. 2

   Place the thinly sliced potatoes in a pot of salted boiling water and cook for 6–8 minutes, until slightly tender but not fully cooked. Add the broccoli during the final 2 minutes. Drain thoroughly.

3. 3

   Melt the remaining butter in a small pan over medium heat. Add the sliced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

4. 4

   Zest the lemon, then squeeze out its juice. Remove the butter mixture from the heat and stir in the lemon zest and juice.

5. 5

   Arrange the drained potatoes in the baking dish and season with some of the salt and black pepper. Distribute the broccoli and cooked onion mixture evenly over the potatoes.

6. 6

   Pat the cod fillets dry and place them over the vegetables. Season with the remaining salt and black pepper, then spoon the lemon-butter mixture over the fish.

7. 7

   Cover the dish loosely with foil and bake for 15 minutes.

8. 8

   Remove the foil, sprinkle the grated cheddar evenly over the fish and vegetables, and bake uncovered for another 10–15 minutes, until the cheese is golden, the potatoes are tender, and the cod flakes easily. The cod should reach an internal temperature of 63°C (145°F).