Icelandic Baked Fish (plokkfiskur)

Prepare a pot and fill it with enough water for cooking potatoes. Then peel the potatoes, cut them into small cubes, place them in the prepared pot, and bring to a boil. Meanwhile, peel the onions and slice them thinly. Once the water in the pot starts to boil, salt it, reduce the heat to medium, cover the pot with a lid, and cook the potatoes for 9–10 minutes. After this time, add the cod fillets to the pot and cook everything for another 5 minutes, covered, over medium heat.

While the potatoes and cod are cooking, prepare a large pan and heat 1 tablespoon of oil in it over medium heat. Then add butter and the sliced onion to the pan and sauté everything for 4–5 minutes over medium heat. Next, add cooking cream, dried thyme, dried dill, ground caraway, salt, and pepper to the pan, mix, and cook the entire mixture for 3–4 minutes over medium heat. Then remove the pan from the heat.

Now preheat the oven to 200 °C and prepare a baking dish (23 cm × 27 cm). Once the potatoes and cod are cooked, drain them, add them to the cooked mixture in the pan, and mash the contents of the pan with a fork. Transfer the resulting mixture to the prepared baking dish. Then grate the Edam cheese on a fine grater and sprinkle it over the mixture in the baking dish. Afterward, place the dish in the preheated oven and bake for 20–25 minutes until golden brown at 200–210 °C.