Cod’n’bread ovendish

Ovendish with potato, leek, cod, cheese, mustard, and topped with bread and parsley, for a crouton-ish crunch.

500g potatos
2 large tbsp butter
1 large onion
1 leek
500g cod, or any other white fish
Creamy cheese (I’ve used Port Salut, which goes well with mustard, but any blue cheese will do just as well/better)
Mustard (which adds to some cheeses, but not necessary for blue cheese)
Bread (day old, mediterranean bread gives a nice crouton crunch)
Olive oil
Bunch of parsley

Gently sautee the onions, in rings with leeks in the generous amount of butter, add pepper and salt. Slice peeled potatos, I’ve used a mandolin (beware of fingers). After about five minutes of sauteeing, add nutmeg and herb (tarragon or thyme) and potato slices to the pan. Heat for another five minutes.
Preheat oven to 180 degrees.
Cut fish in large chunks. Cut bread in pieces, add chopped parsley, chunks of bread, drizzle of olive oil and salt to taste into a bowl, toss, set aside.
Grease an ovendish, add potato/leek/onion mixture, place fish chunks on top. Now add cheese and mustard, and top off with the bread mixture. Cover with aluminum foil, place in the oven for about 30 minutes, remove foil and leave in the oven for another 10 minutes to add crunch to the bread.