Baked Cod-Russia(Zapechonaya Treska)

Name: Baked Cod-Russia(Zapechonaya Treska)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Cod Fish; 8 Potatoes; 2 cups of Sour Cream; 2 Tbsp. of Butter; 2 Tbsp. chopped Parsley; 3 Eggs; 1 Carrot; 1 medium Onion; Pepper; Salt; Greens

Eats Now Editorial Team · 564 kcal · Seafood

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Baked Cod-Russia(Zapechonaya Treska) – a delicious recipe with Cod Fish, Potatoes, Sour Cream, Butter, Parsley, Eggs. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. Cod Fish
8 Potatoes
2 cups of Sour Cream
2 Tbsp. of Butter
2 Tbsp. chopped Parsley
3 Eggs
1 Carrot
1 medium Onion
Pepper
Salt
Greens

1
Soak Cod in water for one hour. Clean it, slice it into strips. Boil in water with pepper, carrot and onion for 15-20 minutes. Chop potatoes. Put fish into a stew pan as a first layer, add chopped potatoes and parsley. repeat layers. Whip sour cream with eggs, add salt. Cover Cod and potato mixture with sour cream sauce. Bake in oven at 375F for 20-30 minutes. Garnish with greens. Serves well with a vegetable salad.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. Cod Fish, 8 Potatoes, 2 cups of Sour Cream, 2 Tbsp. of Butter, and more.

Yes, Baked Cod-Russia(Zapechonaya Treska) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
564 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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