Baked Cod with Cheese

Name: Baked Cod with Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Norwegian
Ingredients: 800 g cod fillet; 1 tsp salt; 1 tbsp liquid margarine; 0.5 tsp pepper; 3 pcs tomato; 1 pcs leek; 1.5 dl heavy cream; 200 g hard cheese, grated

45 min

2 portions

fish baked easy

Plan this

Dead simple weeknight dinner — flaky cod under a golden cheese crust with tomatoes and leek. Prep it in the morning and just pop it in the oven when you get home.

Instructions

1
Cut the cod fillet into serving-sized pieces and lay them in a greased ovenproof dish. Sprinkle salt and pepper over the fish.
2
Slice the tomatoes and cut the leek into rings, then spread them evenly over the fish.
3
Pour the cream over everything, then scatter the grated cheese on top.
4
Bake on the middle rack at 200 °C for 30–35 minutes.

Per average serving

546

Calories

kcal

55.8

Protein

8.7

Carbs

31.2

Fat

1.4g

Fiber

4.2g

Sugar

1499mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

546

Calories

kcal

55.8

Protein

8.7

Carbs

31.2

Fat

1.4g

Fiber

4.2g

Sugar

1499mg

Sodium

Tips from the kitchen

Pat the cod dry with paper towels before seasoning. Wet fish releases water in the oven and you end up with a watery dish instead of a golden crust.
Cut the leek rings thin, maybe half a centimeter. Thick leek doesn't soften properly in 30 minutes and you get chewy bits under the cheese.
If you're prepping this in the morning, hold off on adding the cream and cheese until right before it goes in the oven. The fish and vegetables can sit covered in the fridge, but cream poured over raw fish for hours gets a bit odd.
The cheese is done when it's deeply golden and a little bubbly at the edges. At 30 minutes it might still look pale in the middle. Give it the full 35 if your oven runs cool.
Let it sit for 5 minutes after you pull it out. The cream sets up a bit and it's much easier to serve in clean portions.

Ways to vary it

Swap the cod for haddock or pollock if that's what you have. Both work the same way and take the same time.
A handful of sliced mushrooms layered in with the tomatoes and leek adds some earthiness. Slice them thin so they cook through.
For a sharper crust, use a mix of aged cheddar and parmesan instead of a single mild cheese. It browns faster so keep an eye on it after 25 minutes.

Storage & leftovers

Leftovers keep in the fridge for 2 days, covered. Cod doesn't freeze well once it's been baked with cream, the texture goes grainy when thawed. To reheat, cover the dish with foil and warm it in the oven at 160 °C for about 15 minutes. The microwave works but the fish dries out.

What to serve with it

Boiled or mashed potatoes are the natural match here, this is a pretty classic Norwegian combination. A simple green salad on the side keeps it from feeling too heavy.

By Untrained ChefPublished 17 July 2026