Mouthwatering Baked Cod’s Perfect Pairing

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.

2. Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.

3. Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Cook’s Notes:

Originally, this dish was made with smoked or salted fish, but it can be made with any good solid fresh or frozen white fish. I use boneless, skinless cod, but you can use haddock.

You can loosely cover the pan with foil for part of the baking time, but remove the foil for the last 15 minutes.

Do not skimp on the milk, and do not bake in too hot of an oven. If you don’t add enough milk, it will evaporate during cooking. If the oven is too hot, the milk will curdle.