A simple everyday dish that suits the whole family. This is a meal that contains a mix of high-quality fats, complete protein, fiber and carbohydrates to keep your hormones in balance.

If you don't like cod, it's fine to switch to salmon and, as an extra luxurious option, top with hand-peeled prawns. If you cannot tolerate milk, you can replace the cream with, for example, coconut milk.

Ingredients:
600 g cod fillet
4 dl cooking cream/cream
0.5-1 dl chopped fresh dill/ 0.25-0.5 dl frozen dill
1 leek
1 fish stock cube or vegetable stock from Reneé Voltaires
Spices such as salt, pepper and onion powder (for those who like saffron, adding a bag is magical for a really good saffron cod)

Do this:
Heat the oven to 200°. If you use frozen fish, let it thaw first and then dry it with paper towels. Wash and shred the leek into thin slices. Place the leeks in the bottom of a baking dish. Cut the cod into portions, and put the leeks on top. Dissolve the bouillon cube in a little hot water. Mix cream, dill, broth, salt and pepper in a bowl. Mix the sauce well and carefully pour it into the baking dish. Bake in the middle of the oven for about 20 minutes. It can be served with rice, potatoes, root vegetables, cauliflower rice or whatever you like. We served with rice and fried broccoli in ghee and spices.