Cod Casserole with Spinach and Potatoes
Rinse the cod, pat dry and drizzle with lemon juice.
Rinse the spinach and coarsely chop. Cut the bacon into cubes. Peel the onion and dice. Heat the oil in a pot. Fry the bacon and onion briefly. Add the spinach, cover and cook for 3-4 minutes. Season with salt and pepper and drain in a sieve.
Peel and rinse the potatoes and cut into thin slices. Beat the eggs with crème fraîche and season with salt and pepper.
Place half of the potatoes in a buttered baking dish. Spread half of the spinach on the potatoes. Season the fish fillets with salt and pepper and place on the spinach. Pour half of the egg mixture on top. Arrange the remaining spinach and potatoes on top and pour the rest of the egg mixture on top. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for 40 minutes. Remove from the oven and serve immediately.