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Prep Time
10 mins
Total Time
1 h
Serves
8

Ingredients

1½ lb
yellow-fleshed potatoes
750 g
3 tbsp
butter
45 mL
3
cloves garlic, minced
3 tbsp
all-purpose flour
45 mL
2 cups
milk
500 mL
2 tbsp
chopped fresh dill
30 mL
½ tsp
salt
2 mL
1½ lb
cod fillets, patted dry
750 g
3 tbsp
cornstarch
45 mL

Directions

Step 1
Place potatoes in large saucepan; cover with cold water. Bring to a boil. Reduce to a simmer and cook 20 to 25 min., or until just tender. Drain. Cool until comfortable enough to handle. Slice into 1/4-in. (5-mm) thick rounds.
Step 2
Meanwhile, preheat oven to 425°F (220°C). Melt butter in high-sided skillet over medium heat. Cook garlic 1 min., until softened. Sprinkle with flour. Cook, stirring 2 min., then gradually whisk in milk until smooth. Continuing to whisk, bring just to a boil. Reduce to a simmer 3 to 4 min., until sauce is thickened. Stir in dill and salt. Set aside.
Step 3
Dust cod with cornstarch; place in 7x11-in. (2 L) baking dish. Arrange potato slices on top of fish. Pour sauce over top. Bake 30 to 35 min. until surface is golden and fish is cooked through.

Tip

Substitute cod with haddock or pollock.

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Nutrition Facts

Nutrition Description:
Per serving (⅛ recipe)
Calories:
220
Fat:
6 g
Saturated Fat:
3 g
Carbs:
23 g
Fibre:
1 g
Sugar:
3 g
Cholesterol:
50 mg
Protein:
19 g
Sodium:
260 mg