For a little bit of variety in your every day kitchen life, here is a recipe with fish!
750 g (27 oz) codfish fillets
125 ml (½ cup) whipping cream
salt, to taste
pepper, to taste
parsley, to taste
butter, to grease
Grease casserole form with butter and set aside.
Cut some slices into tomato skin and place in boiling water for short moment, and cool. Peel skins from tomatoes and dice.
Wash fillets under running water and dry with paper towel. Sprinkle fillets with lemon juice and salt, then stack alternately with tomatoes into casserole dish.
Add together eggs, whipping cream, salt, pepper and parsley (to taste). Whisk until thoroughly mixed, then pour over fish and tomatoes.
Cover casserole with aluminum foil and bake in preheated oven at 220°C (420°F) for 20 to 25 minutes.
This dish goes well with rice and a salad.
Credit: Vicky Maurus, Warman