For this recipe I used a Norwegian fish sauce called “Lofoten Fiskesaus”. I love it and always stock up on it when I’m at home, but I think I found a place you can buy it online – LINK. Either way I think any type of mild fish sauce, or even fish soup, would do, though.
- About one pound of cod (if it was frozen use paper towels to squeeze the water out – you don’t want your sauce to be watered down).
- 8 ounces of mushrooms.
- 8 ounces of broccoli.
- 2 packets of “Lofoten Fiskesaus”, makes about 17 ounces.
- A few potatoes.
- A couple handfuls of shredded cheese.
- Salt and pepper for seasoning and a bit of vegetable oil.
Oil your pan and put salt and pepper on both sides of the filet. If the filet is thick you might want to cut it in two. It will let the sauce sink in and make sure it cooks all the way through.
Add mushrooms and broccoli. The broccoli should be cooked for a bit – bring the water to a boil, add the broccoli, and cook unil the water is back to boiling. Only for about 30 seconds to a minute.
Make the sauce (add 13 ounces of water, 4 ounces of milk, and two spoonsfulls of butter – if you use the Norwegian sauce) and add it to the fish. Then top it off with shredded cheese.
Cook for 10 minutes at 440 degrees. Make sure to check if the fish it cooked all the way through before you eat it; I had to cook mine for 5 extra minutes.
We normally eat it with potatoes (which I start cooking before the rest of it). Yum!