Cod casserole with vegetables

This is a very comfortable autumn dish, and it is tasty and cold.

Ingredients

• 1 kg cod fillet
• 4 large potatoes
• 4 medium carrots
• 1 medium onion
• 2 medium tomatoes
• 100 g mixed herbs (dill, parsley, basil)
• 2 sprigs of thyme
• 3 cloves of garlic
• 100 g hard cheese
• 100 g cream, 30-38% fat
• 1 tbsp. l. flour
• salt, freshly ground black pepper

Directions

1. Peel potatoes, carrots, tomatoes and onions and cut into thin slices. Finely chop all greens and garlic.
2. Boil lightly salted water in a saucepan, add potatoes, cook for 2 minutes, add carrots and cook for 2 more minutes. Drain the water, dry the vegetables. Cut the cod into thick strips.
3. Place half of the prepared potatoes overlapping the bottom of the baking dish. Layer half of the carrots and onions in the next layer. The third layer is half of the tomatoes and herbs. Place the cod on top.
4. Put vegetables on the fish, layer by layer in reverse order - tomatoes and herbs, carrots and onions. The topmost layer is densely packed potatoes.
5. Fry the flour in a pan until golden brown, 1 min. Grate the cheese on a coarse grater. Pour the flour into the cream, add half of the grated cheese. Season with salt and pepper. Mix thoroughly and pour into mold.
6. Spread the remaining grated cheese evenly on top. Place the dish in an oven preheated to 220 ° C. As soon as the cheese is browned, reduce the temperature to 180 ° C, cover the tin with foil and cook for 30 minutes.